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Three simple ways to cook asparagus

Added by jamie | Mon 02 Feb 2009 @ 14:42

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There are many different types of asparagus available these days – thick ones, thin ones, baby, green, wild, white and even absolutely huge ones! Apart from their visual appeal, the real difference between them is their taste. They range from firm and nutty to soft and silky. Here are my three favourite ways of cooking asparagus to serve as side dishes or starters.

Ingredients

Method
For each of these recipes you will need to wash 2 big handfuls or 800g of whichever kind of asparagus you’re using, with their woody ends snipped off. Each recipe serves 4 people.

Method
White asparagus with smashed mint and lemon butter
Using a speed peeler, peel off the outer layer of the asparagus spears, from 5cm below the tip down to the bottom, then tie them in a bundle with a piece of string. Get your deepest saucepan with a lid – the asparagus should be able to stand up inside the pan. If they can\'t, slice the ends off to make them fit. Bring a pan of salted water to the boil and stand the asparagus upright in it. Throw in any sliced-off ends, boil for 5 minutes with the lid on, then turn off the heat. Let the asparagus sit in the pan for another 10 minutes. Meanwhile, smash up 2 small handfuls of mint leaves in a pestle and mortar until you have a pulp, and gently melt 100g of butter with some sea salt and freshly ground black pepper in a frying pan. Add the mint pulp and the juice of 1 large lemon. Stir together and, when it\'s slowly bubbling, remove from the heat. To test if the asparagus is cooked, take a spear out, slice a bit off and try it. If it\'s soft, but still holding its shape, they\'re done, so drain them in a colander. To serve, pour the mint and lemon butter over the asparagus and sprinkle with a few extra mint leaves.

Grilled asparagus with olive oil, lemon and Parmesan
This is a great combination. Parmesan, olive oil and lemon are wonderful with asparagus. Heat a large griddle pan and dry-griddle the asparagus spears on both sides until nicely marked. As soon as they\'re ready, put them on to four plates and dress with a good squeeze of lemon juice and three times as much olive oil. Season with sea salt and freshly ground black pepper to taste, then take a block of Parmesan to the table and either grate or shave some over the asparagus wtih a speed peeler.

Steamed asparagus with French vinaigrette
Young asparagus is absolutely delicious when steamed. Put the asparagus spears into a collander over a large pan of fast-boiling water, place some tinfoil or a lid on top and allow them to steam until tender but still holding their shape. This should take 5 to 6 minutes but will depend on the size of your asparagus. Use common sense and try them as you go.

To make the vinaigrette, whisk up a heated teaspoon of French mustard, 3 tablespoons of extra virgin olive oil and a tablespoon of red or white wine vinegar in a little bowl. Add a small swig of white wine or water to loosen it if need be, then whisk again and season with sea salt and freshly ground black pepper to taste. If you can get hold of some chervil, it\'s particularly good with asparagus, but you can also use flat-leaf parsley, mint or basil. Divide the asparagus between four plates, drizzle generously with vinaigrette and sprinkle with the freshly chopped herbs. Job done – delicious!

This is from Jamie at Home

tried this recipe or a similar one? share your tips...

1. by joey on Mon 14 May 2012 @ 19:39

I have your thirty minute cook book and taped your thirty minute shows, which are all great but my problem is I am allergic to dairy products so cannot use them to cook with. Is there an alternative to use for cream, butter and cheese that can be used instead.<br /> Please help,<br /> Joey

2. by David Shaw on Mon 04 Jul 2011 @ 17:33

We kept hearing Chervil mentioned in recipes and we couldn't get it in the super. We had a look around for seeds and in the end someone found some in a good garden centre. First year and it's growing very well a football sized clump involving about 10 plants in a wooden trough. Unique flavour, I'd say most like Tarragon in flavour but looks like small flat leaf parsley. Now having difficulty amongst the books finding a use, still pop it in the salads with a bit of dill for an unexpected flavour now and again.

3. by leigh harman (mr) on Mon 14 Feb 2011 @ 13:21

made the pizza that u done on the thirty minute show . its the nuts . i went fishing this week end gone and my fishing stove has a grill , so i made pizza for my friend and myself , while we was fishing

4. by andy on Thu 28 Oct 2010 @ 19:53

LOL look out for laura jamie - sounds like stalker material!

5. by j-bird on Wed 04 Aug 2010 @ 23:09

your recipe made me cream, i love your show and your incredible oven, keep them and me cumming :) love you jamie!
signed: J-bird number 1 fan of cooking people especially you and Big G ;) xxxxxxxxxxxxxxxxxx ly

6. by nisha on Fri 19 Feb 2010 @ 13:06

thanks for showing me the method how to prepare asparag. I got no idea on europe vege. I' indian-muslim n only cook which my children likes. Suddenly your show gave me an inspiration for children food. Yea! u're right. Now I stop going out for dinner w them. Now i've trying to cook like Oliver. Thanks Da! Wish your family n u the great day.

7. by Olive Smith on Sun 26 Apr 2009 @ 03:47

Please email me the recipe where you used puff pastry, egg, cheese, asparagus....i think it was some sort of quiche...

8. by Laura on Sat 04 Apr 2009 @ 17:44

Hi Mr. Oliver,

Your show is so real, so nature like, your garden is fantastic,beautiful, and fresh, I think you have the best cooking show on TV.

I just finished watching Jamie at Home, and you were cooking asparagus different ways and they came from your garden, but there is a receipe in which you used puffed pastry, potatoe, asparagus, cheese, and baked it in the oven, and I would love to know what kind of chees did you use, because I didn't get the name of the cheese, can you please send me that receipe, it looks soooo good, but the only thing I would be the only one to eat it, my husband, doesn't like asparagus, but I still want it for me, he loves brussel sprouts.

I do watch other cooking shows, but yours is wonderful to watch, I would love to cook with you, and see your garden, I never see any grease or fat, in your receipes, its all natural, I love to cook and its only my husband and I, and he loves it when I cook, because I surprise him with something different all the time, and I get my ideas from cooking shows.

I saw your trip to Italy, that was so great, and how you got around with that Van, was amazing, when you cooked for the munks, out of not very much to cook with, and turned their life around alittle to enjoy it. I wish that I could meet you and all the other chefs, that is all I watch most of the time is cooking shows, and house shows, fixing houses, but the cooking ones are my favorite.

Anyway Mr. Oliver, I saw your family on TV, and you have a beautiful family, and for what you and your wife cook for the children, they must be the healthiest children around, and Congradulations on your new baby, and I think Petal is a beautiful name, take care. and good luck with your shows, I will be watching.

Sincerely Laura Deslongchamps.