There is nothing like asparagus season! During that brief time we eat it most days … for our Fathers Day Mexican Fiesta I wanted to give it a Mexican twist – complimented our main of Pork in Salsa Verde – just the way we wanted it to.
Asparagus – break off woody parts at the end
extra virgin olive oil
freshly ground black pepper
juice of 1/2 a lime
Asparagus is best if you dress it after it has been grilled or roasted. If you are able to grill it – so much the better. Just grill on the surface of your grill until just fork tender. This does, of course, require a grill master – someone who actually stays with the grill and looks after it! If you don’t have either that luxury or the weather – preheat an oven to 375 and then roast it for about 20 minutes – just until fork tender – do not overcook.
When you take it off the heat, arrange on serving dish, drizzle with olive oil, salt and pepper, then sprinkle toasted almonds and feta cheese over top – finish with a squeeze of fresh lime juice.
One of the best ways to enjoy fresh seasonal vegetables is to grill them – often just right on the grilling surface and don’t mess around with them too much!
Let the fresh flavour speak for itself.
Zucchini likes to be brushed with a little olive oil, and sprinkled with sea salt and freshly ground pepper – while tomatoes like just a little olive oil and save the seasoning for after they come off the grill.
Cauliflower can get a little tough on the grill so I like to steam it a bit first, until almost cooked. Toss with a little olive oil, a squeeze of lemon juice to keep that bright whiteness, and season with bit of salt and pepper.
Asparagus is happier if you just grill it right on the cooking surface naked … then dress it up with a drizzle of your best olive oil, a squeeze of fresh lemon, season with salt and pepper. Added flavour punch comes from occasionally treating it to a bit of freshly grated Parmesan and/or toasted nuts.