Lennox Hastie’s perfect spring asparagus
The vibrant colour and flavour of asparagus makes them a perfect complement to any springtime meal.
There is a warm sense of anticipation that sweeps across the country with the arrival of spring. One of the most symbolic moments of the season, for many of us, is when our clocks go forward for daylight saving time – a seemingly simple act that has a profound impact on our lives. While we may mourn losing an hour’s sleep, many of us welcome the opportunity to spend more time outdoors with the extra hour of daylight. Suddenly, the evenings stretch out before us, filled with a renewed sense of energy and purpose, encouraging us to explore the world outside our windows. It is also a signal to get outdoors and fire up the barbecue.
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Certain ingredients embody the seasons turning, with asparagus and new season lamb both heralding the onset of spring.
There is an elegance to the slender green stalks of asparagus, and their fleeting availability is a treat to be celebrated. Hailing from the lily family, asparagus is celebrated for its unique flavour and vibrant green hue. Its natural sweetness fades following harvest, which is why asparagus imported from the other side of the world just does not cut the mustard.
Fresh asparagus spears should be sprightly and tender, requiring little more than a gentle snap to reveal their core. I prefer to cook them simply, either steamed or quickly grilled, to preserve their verdant hue and pristine crunch. Growing up in the UK, I have fond childhood memories of using my fingers to eat freshly steamed asparagus smothered with lashings of melted butter.
Grilling these tender stalks not only imparts a delightful smokiness but also enhances their natural sweetness. A simple drizzle of olive oil and a sprinkle of sea salt is enough to enable their intrinsic beauty to shine, whilst a little lemon zest provides a fresh burst of citrus. If I am feeling particularly indulgent, a showering of Parmesan or some roasted almonds adds a luxurious touch.
The vibrant colour and flavour of asparagus makes them a perfect complement to any springtime meal.
RECIPE: Grilled asparagus
Ingredients
- 2 asparagus bunches
- Sea salt
- Zest and juice ½ lemon
- 20g preserved lemon, sliced into strips
- Handful parsley, finely sliced
- Olive oil
Method
- Fire up your barbecue. Prepare the asparagus by gently bending the base of each spear; it will naturally snap in the right place, where the woody part ends. Carefully place on the barbecue perpendicular to the grate so that they do not fall through.
- Cook on a high heat for 1-2 minutes on each side, depending on their thickness, until tender and slightly charred. Remove and, while still warm, season with salt and the lemon zest and juice.
- Top with preserved lemon, parsley and a generous drizzle of olive oil. Serves 2