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Asparagus on the side

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asparagus-cheeseFor me, asparagus is at its best as a side dish: it’s so delicious that I feel it should be left alone and not mixed up with other ingredients.  You can just steam them for a few minutes, or there are a few other ways you can make this most luxurious of vegetables shine as a side with meat and other veg:

Asparagus Fried With Garlic

My friend and hero Geordie Sue cooked this for us recently as part of a Sunday roast, and it was GOOD.  She says: just simmer the asparagus for two minutes to soften them, and then toss them in the frying pan or wok with chopped garlic and fry for two-three minutes.  Sesame oil in the pan really makes it.  If you prefer your asparagus very crunchy, skip the simmering and just fry for a minute longer.

Roasted Asparagus

Roasting really brings out the flavour in asparagus: put them in a roasting pan with a little olive oil, a drizzle of balsamic vinegar and lots of black pepper. Roast for about 15-20 mins at 200°, until they are beautifully soft and charred.  You could also grill or even barbecue them for a similar effect.

And the things you can serve with your roasted/steamed/fried-with-garlic asparagus…oh boy. All of the following are a match made in heaven with asparagus.  Asparagus: what a flirt.

  • Melted butter
  • Hollandaise sauce
  • Aoili
  • Melted garlic butter
  • A soft boiled egg (dip the asparagus)
  • Flaked parmesan and black pepper
  • A sprinkling of lemon juice



One Comment

  1. funnily enough one of the few veggies I prefer completely soggy and overcooked (actually, sometimes broccoli too)-yum!

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