asparagus season
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.
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