CookEat Recipe
Asparagus with Olive Oil and Lemon
Simply boiled asparagus dressed while warm with olive oil and lemon.
Method
Steps
Step 1
The main recipe is asparagus with oil and lemon or vinegar. Choose one of the alternative preparations below if preferred; do not combine all the methods. Gather the ingredients: 600 g asparagus; Salt to taste; 3 tablespoons olive oil; 1 tablespoon lemon juice, or wine vinegar, adjusted to taste.
Step 2
Trim the woody stem ends and lightly peel the pale lower parts of the asparagus. Tie into a few small bundles with kitchen string.
Step 3
Lower into boiling salted water. Simmer until the tips begin to bend and a knife enters the lower stems with light resistance, usually 3 to 8 minutes depending on thickness; avoid overcooking.
Step 4
Lift out carefully, give a very brief cool-water rinse and drain immediately so the asparagus remains warm. Remove the string.
Step 5
Dress with the olive oil and lemon juice or vinegar and serve warm.
Step 6
Brown butter and Parmesan (alternative preparation). Ingredients: 600 g asparagus; 30 g butter; 10 g Parmesan; Salt and pepper.
Step 7
Prepare and parboil the asparagus only halfway to tenderness as in the main method. Drain thoroughly.
Step 8
Saute the green parts gently in the butter until tender. Season with salt, pepper and a scant sprinkling of Parmesan. Serve with the butter just as it begins to brown.
Step 9
Layered asparagus tips (alternative preparation). Ingredients: 600 g asparagus; 30 g butter; 20 g Parmesan; Salt and pepper.
Step 10
Parboil the asparagus halfway, then separate the green tips from the pale lower stems; reserve the latter for another use.
Step 11
Sprinkle a heatproof dish with Parmesan. Lay tips closely alongside one another. Season lightly with salt, pepper, Parmesan and small pieces of butter. Add further layers at right angles, seasoning sparingly.
Step 12
Warm under a moderate grill, watching closely, until the butter and cheese melt and the asparagus is tender. Serve hot.
Step 13
Asparagus in meat jus (alternative preparation). Ingredients: 600 g asparagus; About 100 ml ready-to-use meat jus; 20 g butter; 10 g Parmesan.
Step 14
Parboil the asparagus halfway and drain.
Step 15
Finish gently in the meat jus with butter, adding a little water if needed, until tender. Dust lightly with Parmesan.
Step 16
Asparagus tips in light batter (alternative preparation). Ingredients: Green tips from 600 g asparagus; 100 g flour; 1 tablespoon olive oil; 1 tablespoon brandy; 1 egg, separated; Salt; Cold water as needed; Oil for frying.
Step 17
Prepare the green asparagus tips. Mix the flour, yolk, tablespoon oil, brandy and salt. Beat in cold water gradually to form a batter that coats a spoon without being very runny.
Step 18
Cover and refrigerate the batter for a few hours. Immediately before frying, whisk the egg white to firm peaks and fold in.
Step 19
Dip the tips in batter and fry in batches in oil around 175°C until crisp, the asparagus tender and a sample of the egg-containing coating fully cooked to 74°C. Drain and serve hot.
Step 20
Asparagus with warm white butter sauce (alternative preparation). Ingredients: 600 g asparagus; 70 g butter; About 2 teaspoons flour; About 2 teaspoons vinegar; 1 commercially pasteurized egg yolk; Water or broth as needed; Salt and pepper.
Step 21
Boil the asparagus as in the main method.
Step 22
Cook the flour with half the butter until hazelnut coloured. Gradually stir in water or broth until smooth and pourable. Add remaining butter and vinegar; avoid prolonged boiling.
Step 23
Remove from heat. Temper the pasteurized yolk with a little sauce and stir it back into the pan. Season. Serve the sauce warm in a separate sauce boat with the asparagus.
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