Roast Asparagus

This is a surprisingly delicious method of cooking ‘grass’, but beware, it shrinks alarmingly in the oven. You will need a large roasting tray so the stalks can be laid out in a single layer.

Ingredients (Per person)

10 medium asparagus stalks

 Salt and pepper

1 tbsp good olive oil

½ tsp balsamic vinegar or lemon juice

Preheat the oven to its maximum.

Peel, trim and wash the asparagus, then arrange in a roasting tray. Season, drizzle with oil and roast for 20 minutes. It will shrivel. Try one stalk for doneness; it should be very tender, the colour faded, but the flavour wonderfully concentrated. Remove to a serving dish and sprinkle with balsamic vinegar or lemon juice.

Boiled Asparagus

A classic way of cooking asparagus, which is good hot, warm or at room temperature.

Ingredients (Per person)

6 medium asparagus stalks

25 g butter

Salt and pepper

Put a large deep pan of water on to boil. Peel, trim and wash the asparagus. Pack the asparagus into your pasta basket or equivalent. Salt the water, and plunge the asparagus into it when rapidly boiling. Cook for approximately 5 minutes. Melt the butter and put in a ramekin or suitable dish per person. Drain the asparagus, serve with the melted butter as a drip, and possibly lemon.

If you want to serve the asparagus cold, drain the stalks and dip them for 1 minute in cold water, then drain very thoroughly. Set aside until needed, do not refrigerate.

Grilled Asparagus

Allow at least 6 stalks of medium asparagus per person; more, much more, would be appreciated. Peel, trim and wash. Season lightly.

Either barbecue or cook on a hot ridged grill pan for 5 minutes without moving, then turn and give the other side 5 minutes. It should be well marked and slightly wilted.

Remove with tongs to a serving dish and dress with a little top-quality olive oil and possibly some shaved Parmesan.