My favourite season? Asparagus!
The day those bunches of spiky spears start popping up on shelves is a great one - and every year we make the most of them, because sadly the season never seems to last long.
I think most that share in my love for asparagus would agree that you really don't need to do much to them, lightly steamed with a little butter, a squeeze of fresh lemon juice and seasoning, divine. Until recently. We were out of lemons, so I traded for a splash of organic apple cider vinegar - incredible!
They are a meaty vegetable - and surprisingly filling. This quick dish is a wonderfully simple and elegant side to accompany any mid-week meal, or topped with a poached egg (or two!) sunflower and pumpkin seeds and a little shaved parmesan cheese it is a hearty lunch for one, packed with wonderful fresh flavours.  

To prepare, simply: heat a good dollop of extra virgin olive oil in a pan over a medium to high heat. Chop hard ends (2-4cm) off a bunch of asparagus and place into the hot pan. The idea: cook them quickly, with plenty of heat to get the edges wonderfully coloured. Occasionally wriggle the pan about. When tender, depending on size this should be around 4-6 minutes, remove from the heat and quickly hit it with a large clove of crushed garlic and a decent splash of good quality apple cider vinegar. Wriggle about to let the flavours infuse and the garlic gently caramelise. Season well with sea salt and black pepper. Transfer onto a plate and ensure you drizzle with the remaining juices in the pan. Simply divine.  

Enjoy. x Zoe

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