At last the Asparagus season has arrived and the shops and markets are full of bunches and bunches of tender, (and cheap) succulent asparagus spears, just sitting there waiting for eager cooks to scoop them up, take them home and lovingly cook them.
Simply roasted in a dish with sea salt and olive oil, a plate next to you of freshly baked baguette – simplicity on a plate, what more could anybody need?
OK, so it’s not a pretty sight sitting opposite someone eating juicy asparagus spears like a culinary sword swallower with olive oil dripping down their chin. But hey, you look the same to them, so ignore it and concentrate upon the feast in front of you……. remember in a few weeks this gastronomic delight will be gone for another year and you will be left pining for one of life’s simple pleasures!
There are plenty of thoughts on the best recipe…….. this just happens to be one of mine, if you want to add or substitute your own ingredients (for example balsamic vinegar) then remember it’s what “floats your boat” that counts, I’m just here to point you in the right direction as best I can my friends….
Serves: 2 or 4 for starters (depending upon individual levels of greed)
Preparation time: 10 minutes
Cooking time: 10 – 15 minutes
- 1 bunch of Asparagus – fat or thin stalks, the choice is yours, the fat ones simply take longer to cook!
- Sea salt
- Olive oil
- Parmesan cheese or similar
Take hold of one spear and try to bend it at the cut end, the stem will naturally snap where the tougher part of the stem meets the tender point, discard this tough bit. Repeat this process with all the stems and lay them all in an ovenproof dish.
Liberally coat the stems with olive oil and toss them slightly until they are well coated. Sprinkle with sea salt and put into the oven at 180°c / Gas Mark 4 for 10 – 15 minutes until the stems are tender.
Remove from the oven, sprinkle with Parmesan shavings and serve with crusty bread to mop up all those lovely juices.
How simple was that for all the pleasure you are going to get?