mwnch

One of my favourite spring-time bonuses is here at last – asparagus…

Over the last few years I’ve waited for the first spiky green fingers to appear in the green-grocers every spring. Over this time I’ve developed a simple approach to preparing and eating them.

To cook, there are a number of equally good options:

I have an asparagus kettle, which is a tall thin lidded metal saucepan that allows you to place them top-up in boiling water so they cook from the bottom up. Quick and easy, simply boil for 4-5 minutes. This can be done equally as easily in a normal saucepan.

Alternatively and a great outdoor option, a dash of olive oil and a few minutes on a griddle pan or barbeque provides the extra flavour and attractiveness of char-grilling.

Finally, toss in olive oil and sea-salt and place on a tray in a hot oven for ten minutes.

To serve, there are a number of options I favour:

Best of all ~ Season with sea-salt and freshly ground black pepper, then drizzle with good quality olive oil and balsamic vinegar and finish with shavings of parmesan cheese.

Alternatively, a hollandaise sauce or simply melting knobs of butter are delicious.

[Note for UK readers] Although imported asparagus is available all year round, please, please use UK grown asparagus in season – it’s the best you’ll get and is free from concerns over food-miles, sustainability and eco-friendliness.

Whilst this recipe uses mushrooms, you can use many vegetables as this basis of this – jerusalem artichokes, pumpkin, squash, leek and so on.

For an evening meal, I like to serve it with a nice piece of grilled meat, sausages or chorizo.