Sometimes it feels almost too simple to write about, but asparagus seems to carry an air of mystery and legend. There’s this belief it requires elaborate preparation: trim generously, blanch without the tips, cool in ice water. Sure, that works, but #ешькакнастя is all about flavor, variety, and minimal fuss. No need to complicate things. Here are two "3-minute" asparagus recipes.
For the skillet. Wash the asparagus and trim about 1 cm from the ends. You might need to trim more if it’s out of season and has traveled across half of Europe — or even an ocean — to reach your fridge. Fresh, seasonal, local asparagus is great as is, needing only a 1 cm trim. Heat a generous knob of butter in a skillet. Add the asparagus and cook, stirring occasionally, for 2-3 minutes. The spears will become brighter and slightly tender. Don’t overcook — it’s perfectly edible even raw! Drizzle the hot, golden-brown asparagus with your best olive oil and sprinkle with smoked salt. Done.
For the grill, grill pan, or oven broiler. Wash the asparagus, trim 1 cm, and drizzle with olive oil and a pinch of salt. Grill for 3-5 minutes over high heat. If you like, while the asparagus is grilling, grate some aged Pecorino (or any mature sheep’s cheese) or Parmesan over it. Remove from the heat and sprinkle a bit more cheese on top.
For the skillet. Wash the asparagus and trim about 1 cm from the ends. You might need to trim more if it’s out of season and has traveled across half of Europe — or even an ocean — to reach your fridge. Fresh, seasonal, local asparagus is great as is, needing only a 1 cm trim. Heat a generous knob of butter in a skillet. Add the asparagus and cook, stirring occasionally, for 2-3 minutes. The spears will become brighter and slightly tender. Don’t overcook — it’s perfectly edible even raw! Drizzle the hot, golden-brown asparagus with your best olive oil and sprinkle with smoked salt. Done.
For the grill, grill pan, or oven broiler. Wash the asparagus, trim 1 cm, and drizzle with olive oil and a pinch of salt. Grill for 3-5 minutes over high heat. If you like, while the asparagus is grilling, grate some aged Pecorino (or any mature sheep’s cheese) or Parmesan over it. Remove from the heat and sprinkle a bit more cheese on top.
