British Asparagus is the best in the world, and is the highlight of the seasonal year. This recipe works as a great starter all on it’s own. Boiling or steaming asparagus leaves a lot of their fantastic flavour in the water. This recipe uses the minimum amount of water – cooking the asparagus in their own juices.This recipe was created for us by Jack Greenall of Smoke and Thyme.
What You Need:
- 3 or 4 spears of asparagus per person.
- Generous knob of butter
For the vinaigrette
- 1 red onion
- 2 cloves of garlic
- 50 ml red wine vinegar
- 50 ml best quality rapeseed oil
- Generous pinch of Maldon sea salt
What To Do:
- Roughly chop the onion and garlic and put them in a blender/food processor. With the motor running, slowly add the vingear and oil. Set to one side
- Take the Asparagus and snap off the woody ends if necessary.
- Use a large frying pan with a lid. Preheat until very hot (a drop of water will sizzle when it’s hot enough).
- Rinse the asparagus spears with water and do not dry – put them immediately into the pan along with the butter and cover with the lid as quickly as possible. Turn the heat down to low. Cook for 3 to 5 minutes, shaking the covered pan every 30 seconds or so.
- When the base ends of the asparagus are al dente, remove them and toss with the vinaigrette. Serve immediately.