Sunday, 26 June 2011

Jamie Oliver's Dressed Asparagus

Easy-peasy, fresh and green.
 That's what we need for this time of year and, fortunately, what's in season tends to be those quick-cooking fruits and veggies that need a minimum of fussing to bring out their inherent deliciousness.
A spring/early summer favourite is asparagus, and this simple preparation goes just as nicely with your grilled steak as it does with your scrambled eggs.
Hooray for versatility!
Also, I find that asparagus spears taste much better when eaten with your hands. Don't believe me? Just try it!

Jamie Oliver's Dressed Asparagus
adapted from the recipe published by Chatelaine on 6/1/2009


    1 lb (500 g) pencil-thin asparagus
    1 tsp (5 mL) salt
    3 tbsp (45 mL) extra virgin olive oil
    1 tsp (5 mL) Dijon mustard
    1 tbsp (15 mL) red wine vinegar
    Pinch of chopped parsley
    Pinch of salt and pepper

Bring a medium pot of water to boil. In the meantime, cut off the woody ends of the asparagus stems.
Prepare a medium bowl of ice water.
Add a teaspoon of salt to the boiling water and toss the asparagus in gently.
Cook for exactly one minute and, with tongs, gently move asparagus out of the boiling water and into the ice water to stop the cooking process.
When cold, drain asparagus thoroughly.
Whisk together all the marinade ingredients and toss with the asparagus.
Serve on a bed of greens, with tomato wedges if you desire.