The Asparagus season in the UK (apparently) runs from 24th April to 21st June, and its a time of year that I love because I can’t get enough of the stuff. I often think the best way to eat it is to keep it simple with a bit of melted butter and seasoning, but sometimes it doesn’t hurt to mix it up a bit.
This ‘recipe’ gives the Asparagus a tasty Italian twist, and is as quick as a very fast thing to put together.
Ingredients (serves 2)
20 spears of Asparagus
Juice of half a lemon (30ml)
70ml Extra virgin olive oil
20g grated parmesan
Freshly ground black pepper
2 slices of bread (sourdough)
Method
First up, put a pan of lightly salted water on the heat, and then prepare the asparagus. The ends of the spears will be quite woody, so snap them off. The spear will break naturally at the right point when bent between your fingers.
Next prepare the dressing. Juice the lemon, pour into a bowl, and add the olive oil and Parmesan. Whisk together vigorously to form a creamy dressing.
The water should be simmering by now, so drop in the spears. They’re going to cook for around 5 minutes until tender. Whilst they’re simmering away, cut and toast two slices of sourdough.
When ready, drain the asparagus and plate up. Place the toast on the plate, and rest the asparagus tips on it. Give the dressing one final whisk, and then spoon over the tips.
Serve immediately. Eat the asparagus and then the delicious dressing soaked toast.
