Here's another recipe with asparagus. Make the most of them, while they are in season: grilled, they are particularly delicious. Oh, you can make this recipe using a barbecue too, so here's an alternative to your usual coleslaw salad!
INGREDIENTS (for four people)
- 20 super-fresh asparagus
- Extra-virgin olive oil
- Salt & pepper
Get rid of the woody part of the asparagus stalks. How do you distinguish when the edible part starts and the woody section ends? You can do this by applying a light pressure about halfway each stalk, as if you wanted to break them in two with your hands - which, by the way, it's exactly what you are trying to do. You will find that they snap in exactly the point where the woody part starts and the tender one ends. You can tidy up the 'messy ends' by pairing them with a knife. Bring a small saucepan of water to the boil, and plunge your asparagus in, so that they stand upright. The ends should be above the water, so that the stem boils and the end steams. Clever, uhu? Whoever came up with this cooking method certainly is.