Asparagus = delicious little trees.
Asparagus are one of May’s best vegetables but they are still in season in June with artichokes, aubergines, broad beans, courgettes, carrots, strawberries, cherries… Check the seasonal wheel for even more delicious seasonal fruit&veg.
It seems like every year around April the “asparagus talk” starts and TV programmes, ads and chefs all become a bit obsessed and excited about British asparagus.
And so will I next year!
I bought some asparagus the other day and tried a very simple but absolutely delicious vegan recipe.We loved it so 1 bunch was just fine for 2 of us and it took about 10 minutes to make.
I got this bunch from Morrison’s for £1 and got more British asparagus from the market, 2 bunches for £2!
Grilled Asparagus with Sun Blushed Tomatoes
Ingredients for 2 people:
- 1 Bunch of asparagus, washed (try to buy them grown in your own country for extra sustainability)
- 4 or 6 sun blushed tomatoes
- Extra virgin olive oil
- Salt and pepper
- Balsamic vinegar
-First of all, get rid of the woody extremities of the asparagus spears. I did this by holding each spear and bending it until the hard bit would snap off. It’s really much fun to do this 😉
-Heat a drizzle of olive oil in a griddle pan over a medium heat and place the asparagus and sun blushed tomatoes on it;
-Let the asparagus sizzle for about 5 minutes if you want them to keep al dente, 8 minutes for softer asparagus;
-Keep an eye on them and turn regularly until they are golden, season with salt and pepper;
-Serve onto a plate and add a few tablespoons of balsamic vinegar to the pan, letting it bubble for about 20 seconds and letting it reduce a little;
-Drizzle the balsamic vinegar onto the asparagus and sun blushed tomatoes and enjoy!
This is a great starter or side dish, summery and delectable.
I also made it again and turned it into a delicious main meal by adding spaghetti and cherry tomatoes to it.
Do you like asparagus?
What’s your favourite way of having asparagus?