The asparagus and lemon in this dish provide a great boost to the immune system. And the delicious flavours are a great way to take a sneak peak at summer!
When Can I Eat This:
Asparagus is in season in the UK in April, May and June. The rest of the year, it’s often freighted or flown in from as far away as Peru, so beware the air-miles and save yourself for these three months if you’re trying to save carbon calories!
Serves:
4
Ingredients:
1 bunch asparagus (about 6-8 spears per person)
Juice & grated zest of 1 lemon
2 tablespoons olive oil
Handful fresh herbs (e.g. chives)
Method:
1. Break off the woody ends of the asparagus. Hold an end of the asparagus in each hand and bend gently until it snaps. This removes the woody part, which is delicious in stocks or soups.
2. Wash well.
3. Steam the asparagus for 5-7 minutes, depending on its thickness, until softened but still with texture.
4. Mix the lemon juice, grated zest, olive oil and herbs. It’s easiest done by shaking the ingredients in a jar.
5. Drain the asparagus and arrange on plates. Drizzle the dressing over the spears.
6. Season with salt and pepper, if wished. Serve immediately.
Time From Cupboard-To-Table:
10 minutes
Notes & Variations:
You can make this without the oil, but it’s not as creamy.
Categories: recipes, seasonal eating
I think I’ll stick with the ‘creamy’version personally…. Nice nosh again missus and anything done in 10 minutes is a winner in my house. TS
The taste of an English summer. And one of dh’s favourite veggies – thanks for the info; I’ll be off to the farm this week as I saw they have the first shoots for sale already
Something that could be done in One Line! Brilliant! Thanks, Chef_pete – recipe updates follow Chef_pete on twitter
Definitely one that I’m going to try
@Natanat – DOOOO take a piccie and send it to us when you try it! Are any of you afflicted with the asparagus wee curse?