Asparagus

Grief! It seems like a lifetime since I last posted – my apologies for those that were following my blog, I only hope you haven’t gone for good.

So, asparagus.  Often referred to as the ‘Queen of vegetables’, asparagus is considered a luxury due to its delicate and delicious taste when lightly griddled or steamed.  Have you ever had someone over cook asparagus?  Urgh!

Prior to cooking it’s important to remove the woody section of the stalk.  To do this hold the asparagus mid way between the tip and the thicker end.  Now with thumb and finger firmly hold the thick end right at the end.  Now simply bend the thick end down and away from the middle and where it snaps is where the woody part ends.  Voila!  Pop the small snapped piece off and put it into your composter leaving the majority of the asparaugs stalk in your hand ready for cooking.

Griddling – heat a griddle pan or frying pan and cook for 3 – 6 minutes depending on the thickness.  Cook until just tender.

During the cooking whisk together the zest of one unwaxed lemon, 4 tablespoons of lemon juice, 4 tablespoons of virgin olive oil, 1 teaspoon of English mustard and 1 crushed garlic clove.  Season and drizzle over the asparagus and finish with some shavings of Parmesan cheese.

Mouthwateringly delicious.

~ by hoddo1812 on May 28, 2008.