... another cheer for aphrodisiac
first time I had asparagus was when my dad took it home from a little farm. I remember the sweet taste of the freshly dug green stalks and the purplish pink spears. It was a true treat. My mom simply stir fried it with garlic, salt, pepper and sesame oil. That was probably the beginning of my love affair with asparagus and all thing phallic... or was that when I discovered lipstick at the age of one and a half?
Over the years, I have had asparagus done in every way possible - steamed, cooked, barbecued, grilled, chargrilled, roasted, BOILED and stir fried with beef, chicken, prawns and even belacan.I like my phallics crunchy, hard and dignified. No flaccid, limpy stalk would be admitted into my mouth. I like roll it between my teeth taking a bite of the spear and later to suckle the glorious juice.
So this afternoon I was walking in the rain to the green grocer in town thinking I might chance upon some white asparagus - specialty of this region and the perfect time to eat it too - but instead, I brought home these gorgeous beauties from Spain.
I knew the moment I saw them, before I actually picked the bouquet up to my nose to catch a whiff how I was going to cook them - very simply with garlic of course and serve them with fish. You see the star of the meal has to be the asparagus - regal, dignified, hard and crunchy. The fish was cooked very simply too - just seasoned with sea salt and freshly cracked black pepper and fried on both sides in sunflower oil and later a squeeze of lemon to serve.
This was what we had for din dins tonight... Asparagus in all it's glory... with garlic of course ;-)
Roasted Asparagus with garlic
500g of green asparagus
1 clove of garlic
50g of butter - melted
freshly cracked black pepper
1. Preheat oven to gas mark 7/220C.
2. Snap the woody ends of the asparagus and rinse in hot water and pat dry with kitchen paper.
3. Crush garlic and mix with melted butter.
4. Brush the asparagus with the garlic butter and lay each of the stalk in a single layer in a baking tray.
5. Season with salt and paper.
6. Roast in the oven for 5 minutes and then turn the stalks and roast for another 5 minutes.
7. Crank up the oven to gas mark 9 and let it roast for another 3 minutes and then turn the oven off.
8. The asparagus will be vibrant, juicy, crunchy, caramelised and slightly charred. Serve immediately.
Foodnote:I prefer to use butter instead of olive oil when I cook asparagus this way. I do use olive oil when I cook it with pasta. And ground nut oil (and sesame oil) when I cook it chinese style.
Footnote:Refrain going down on your partner after having asparagus... and don't say I didn't warn you!