Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 1 out of 4
8 Ingredients
Number of servings
4
- 24 asparagus spears, including at least 12 green spears
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 3tablespoons olive oil
- 6tablespoons aïoli
- 1tablespoons basil, finely snipped
- 1tablespoons dill, finely snipped
- 1 tomato, blanched, peeled, deseeded, and finely chopped
Nutrition per serving
1330kJ / 318Cal
1330 Kilojoules or 318 Calories
15% of daily energy intake*
Protein
2.2grams
Fat
33.2grams
Carbs
3.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Celebrate the first of the new season’s asparagus with this easy starter. You can use only green asparagus, or include white and purple spears.
Method
Step 1 of 3
Trim the asparagus. In a large frying pan, add water to a depth of 5cm and bring to the boil. Reduce the heat to medium-high and add a little salt. Blanch the asparagus, starting with the white and purple spears, if using, for 7 minutes. Then add the green spears and cook for a further 3 minutes. Drain and refresh under cold running water.
Step 2 of 3
Dry the pan and add the oil. Fry the asparagus in a single layer, in batches, for 5 minutes, until a little charred. Remove from the pan and arrange them on plates.
Step 3 of 3
Place a generous tablespoon of aïoli on each plate and scatter over the basil, dill, and tomato. Season with a little pepper and serve immediately.
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