Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 tbsp olive oil
Shavings of Parmigiano Reggiano
Freshly ground black pepper
Extra virgin olive oil and balsamic vinegar, for drizzling
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.