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Griddled Asparagus 2006
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Asparagus is very versatile and can be cooked in many ways.
Trimmed bundles should be steamed for 5-6 minutes.
Cook no more than one bunch at a time. Place the spears in a large pan of boiling water so they are just submerged, cover and boil for 4-5 minutes or until just tender.
See recipe, above
Preheat the oven to 220°C, gas mark 7. Place the asparagus in a roasting tin and drizzle with a little olive oil. Cook for about 10-12 minutes, turning the spears half way through. The stalks should be just tender when pierced with the tip of a knife.
Lightly brush the spears with olive oil and barbecue for 3-6 minutes over a preheated barbecue, with the grill set high or over cooler coals so that the asparagus doesn't cook too quickly. Make turning the spears easier, by threading the asparagus sideways onto 2 skewers. This will enable you to turn the spears at the same time.
Use the fine asparagus tips, and stir-fry in a wok with vegetable oil for 1-2 minutes only.
Typical values per serving:
This recipe was first published in May 2006.