When you spend an entire winter away from asparagus it becomes a perfectly acceptable option to eat it for dinner. An entire plate of it. Or two.
I’ve been inspired by Nigel Slater (a British TV Host, Celebrity Chef and Author) for a long time. I’ve recently been watching reruns of his Simple Suppers TV show where he cooks 5 seasonal recipes with simple ingredients in 30 minutes and, unlike many TV shows which fade the more I watch them, I find myself puller further and further into his style of cooking and inspiration. His food is simple, confident and practical. It also looks delicious.
I’ve been pursuing simple food for years; but I’m having a bit of a boost of inspiration due to his show, the things I’ve been reading and the changing of the seasons. This recipe is an example of just that (though I still failed to be as simple as he has been).
POSSIBLY THE BEST ASPARAGUS RECIPE – INGREDIENTS
You can eat this as a side for 4-6 people or a main for 2-3.
- 2 tablespoons olive oil
- 2-3 pounds asparagus
- 1 lemon
- 1 inch cube of ginger chopped as small as you can (I shave it with a mandoline then chop that up)
- 1/5 tsp cayenne (optional)
- 2 tsp honey
- 2 tsp sesame oil (or 1 tablespoon sesame seeds)
- 2 tablespoons brown butter (you can splurge as most of this meal is asparagus!)
- 1/4 cup crumbled cheese (Parmesan would be perfect; we only had blue so used that)
- Salt and pepper to taste
- Bread to dip in sauce
POSSIBLY THE BEST ASPARAGUS RECIPE – INSTRUCTIONS
- Heat oil in a large frying pan (large enough for most of your asparagus to fit) over medium-high heat.
- Snap any ‘woody’ ends of asparagus off by hand (if it’s fresh you’ll lose less than an inch). Our dog loves snacking on these.
- Place asparagus in pan before oil smokes (it should sizzle on contact). Start with the thickest pieces.
- Stir occasionally as you add the juice of a lemon, ginger, cayenne, honey and sesame. The entire dish should take about 6 minutes to cook; asparagus should be hot but crunchy.
- Remove from heat (but leave asparagus in pan), add brown butter and stir to heat. Add cheese and stir to melt. Season with salt and pepper and serve (making sure to get enough sauce to dip your bread into).
This was a fantastic meal – and it’s one that we’ll eat again before the end of asparagus season!