Wednesday, 28 July 2010

Asparagus & Parmesan Shavings

As one of my favourite vegetables, asparagus can be amazing on it's own. However I've found that just this small addition of some crumbled parmesan makes this side dish worthy of being a stand-alone starter! This is not really a recipe, more of a hint!

Top tip: British asparagus season is from April-June. To ensure you use only the fresh stem of the asparagus, use your hands to bend the stalk and break off the ends at the weakest point, discarding the sometimes woody ends.

Serves 2

INGREDIENTS:

Fresh British Asparagus Bundle - 10-12 stalks
Parmesan Block (strongly flavoured)
Butter (salted)

1. Break the asparagus stalks at the weak point using your hands, and place in a pan of boiling, lightly salted water. A handy tip is to use a pan that is smaller in diameter than the length of the asparagus - so the bottom of the stalk is underwater and the heads are resting out of the water. This enables boiling of the stalks and steaming of the tender heads.

2. To check if the asparagus is done (roughly 3 minutes), I use a fork to bend the asparagus towards the side of the pan. If they just start to bend, then they are ready! Drain them and plate them quickly.

3. Shave the parmesan block into large flat chunks, and crumble over the top of the asparagus.

Serve with a knob of salted butter, either as a starter, or as a side dish to any fresh summer recipe (e.g my Breaded Chicken with Toasted Pine Nut & Coriander Risotto).

1 comment:

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