It’s asparagus season over here. Finally! So I’ll just post a very quick recipe of the first fresh asparagus I had this season. It’s very easy and quick to prepare and you don’t need much else beside the asparagus. I love to prepare in this simple manner as you really get the full taste of the vegetable, without too many other flavors. I served them as a side for dinner.
Of course, as with most produce, getting fresh and good quality asparagus is key. I bought a bundle of organic green asparagus. Did you know that green asparagus gets its green color because it’s exposed to the sun for a short time, while the white asparagus is kept under the surface until the harvest? I didn’t know this and read it in a magazine only yesterday. I somehow thought green and white asparagus were simply two different varieties. As they say, you learn something new everyday…
fresh green asparagus (the quantity depends on how much you want to eat and how you want to serve it. I had about 6 stalks per person)
3 spring onions, chopped
salt and pepper
2 teaspoons parmesan
Wash the stalks and cut their rough end (1-2 cm, depending on how stringy their lower end is). Melt a generous knob of butter in a pan that’s large enough to hold all the asparagus in line. Before the butter starts to brown, add the asparagus to the pan and roast on high heat for approx. 5 minutes, turning them around a few times. The lower the heat to medium, add the spring onion, salt and pepper to taste. Leave on medium heat for about 10 more minutes until the asparagus starts to soften. I usually cut a thick end and taste to make sure it’s soft enough. When the asparagus is done, sprinkle over the parmesan and serve.