Asparagus with Red Onion Vinaigrette

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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:

  1. 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
  2. Take the Asparagus and snap off the woody ends if necessary.
  3. Use a large frying pan with a lid. Preheat until very hot (a drop of water will sizzle when it’s hot enough).
  4. 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.
  5. When the base ends of the asparagus are al dente, remove them and toss with the vinaigrette. Serve immediately.