Sunday, November 27, 2011

Sweet, green, crunchy

My prior experience of asparagus has tended a little too far to the side of "like miniature tree trunks, a little greener but just as fibrous". Chewing like a beaver when you don't have the teeth for it gets old very fast. For this reason, I hadn't bought asparagus for over a year.

But these seem to be an entirely different creature: slender young stalks, making up nearly twice as many in a bundle of the same thickness. Just right for tossing quickly in a hot pan before adding cooked pasta and then, immediately after the heat is switched off, tearing in pieces of smoked salmon and a quick shake of freshly ground black pepper. Grated Parmesan over the top if you like, but the fish and pepper are all the flavour that most would need.

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