Asparagus, two ways


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  • Serves: 2

Method


Uno
  1. Bring a pan of water to the boil, add the asparagus and blanch for about 4 minutes, until tender but still with a little crunch. Drain.
  2. Heat the olive oil in a frying pan over medium-high heat. Once hot, add the asparagus and fry for about 2 minutes. Season with salt, chilli flakes, lemon zest and juice. Use tongs to toss the asparagus until they begin to colour. Remove from heat and serve immediately
Due
  1. Bring a pan of water to the boil, add the asparagus and blanch for about 4 minutes, until tender but still with a little crunch. Drain.
  2. In a small bowl, combine the tarragon, anchovy, olive oil, vinegar, sugar, lemon zest and juice and salt and pepper. Taste to check the seasoning. Prepare the asparagus on a serving plate, drizzle over half the dressing and pile the rocket on top. Finish with the remaining dressing and serve immediately.

Ingredients


Uno
  • 230g Bunch of Asparagus, trimmed
  • 1tbsp olive oil
  • pinch of dried chilli flakes
  • finely grated zest and juice of 1/2 unwaxed lemon
  • sea salt
  • Due
    • 230g bunch of asparagus, trimmed
    • 2tbsy chopped tarragon
    • 1/2 anchovy fillet, finely chopped
    • 1 and 1/2 ibsp extra virgin olive oil
    • 1 tbsp. sherry vinegar
    • pinch of unrefined caster sugar
    • finely grated zest and juice of 1/2 unwaxed lemon
    • handful of rocket
    • sea salt and freshly ground pepper

Recipe by Antonina Parker

Adapted from Nina Food

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