How to cook asparagus
© Daniel Carruthers
I’m not entirely sure at what point a set of directions can be called a recipe so let’s stick with ‘how to cook asparagus’. If you are lucky enough to grow your own asparagus then you are at an immediate advantage. I usually leave the pan to heat up for a minute or two and use this time to go and pick some asparagus spears. Be warned not to try this if you are easily distracted. Pans can get very hot whilst you pull out weeds and water those dry looking plants.
So here’s how I like to cook asparagus.
Asparagus (the fresher the better)
Half a Lemon
Sea Salt & freshly ground pepper
Place a heavy bottomed pan (preferably a griddle) on a high heat. You can choose whether to brush the asparagus spears in olive oil or add it to the pan. I generally brush them as it uses less oil. When I am cooking with olive oil I never use extra virgin as the heat alters the properties and taste of the oil. Extra virgin olive oil is reserved for salads, dressings or bread. The pan should be hot enough so the asparagus sizzles when added. Cook for approximately 5 minutes occasionally tossing the asparagus. It should be allowed to to brown slightly along an edge or two in order that it remain tender but the edges will be lightly caramelised. After 5 minutes and with the pan still hot squeeze half a fresh lemon over the top of the asparagus. Add a generous pinch of coarse sea salt (Maldon is the best) and some freshly ground pepper. Toss the asparagus in the pan so that the seasoning and lemon juice infuse with the asparagus and serve.
Lightly caramelised and home grown asparagus with sea-salt and freshly squeezed lemon, done !
The asparagus can be enjoyed on it’s own or as an accompaniment. You can also cook asparagus on the BBQ in the same way.