I used to hate asparagus. And no offence to my mom, but I think it’s because she unintentionally overcooked it and that made it mushy, which made me hate it because I hate mushy food. So when I finally had crispy crunchy asparagus, I was shocked at how much I loved it. So when a lovely bunch of asparagus showed up in a recent veg box (complete with Union Jack tag attached), I knew what to do.
Ingredients (serves 2):
1 bunch asparagus. Union Jack necessary.
1 tbsp olive oil
dash sea salt flakes
dash freshly ground black pepper
sprinkling freshly grated parmesan cheese
Break off the woody ends of the asparagus. These are the bottom parts of each stem, just bend using your hands and it will snap where the woody end starts. Bring a shallow but wide pan full of water to a boil and blanch asparagus for no more than three minutes, depending on how thick the stems are. Drain immediately and put on a serving dish. Squeeze the lemon over, add olive oil, salt, pepper, and parmesan cheese. Serve.
(Yay for Union Jack serving tray!)
This asparagus is crispy yet tender and warm, with its ideal pairing of freshly squeezed lemon juice. It is the perfect side dish for steak, chicken, anything, and it is so easy and so good. And I really can’t get enough of it.