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Aspargaus Two ways
Serves 2
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Uno
  1. 230g bunch of asparagus, trimmed
  2. 1 tbsp. olive oil
  3. pinch of dried chilli flakes
  4. finely grated zest and juice of 1/2 unwaxed lemon
Due
  1. 230g bunch of asparagus, trimmed
  2. 2 tbsp. chopped tarragon
  3. 1/2 anchovy fillet, finely chopped
  4. 1 and 1/2 tbsp. extra virgin olive oil
  5. 1 tbsp. sherry vinegar
  6. pinch of unrefined caster sugar
  7. finely grated zest and juice of 1/2 unwaxed lemon
  8. handful of rocket
  9. sea salt and freshly ground black pepper
  10. sea salt
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 the 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
Adapted from Nina Food
Adapted from Nina Food
http://www.barfoots.com/

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