My family is obsessed with asparagus. In fact I think the whole of the Basque country is obsessed. Whenever we have big family dinners there’s always a plate of asparagus as an appetiser, it’s always in the bars – the ubiquitous green vegetable. If it’s a special occasion, like Christmas, we have delicate white asparagus served with langoustines and mayonnaise – divine! I’m very very happy that my daughter loves asparagus too!
Here is a super simple and traditional way to serve a tapas of asparagus! This is my go-to starter for all meals with friends and family – I made it recently as a starter for friends before crab linguine, and yesterday as a starter before a delicious roast chicken (I made Mimi Thorisson’s rosemary, lemon and thyme roast chicken – I highly recommend this recipe!). It’s great with other tapas – jamon, boquerones, Spanish tortilla, garlic mushrooms, pan tumaca etc.
I just have to add, having written asparagus a few times now, it is totally one of those words the more you write it, the weirder it becomes! Is it really spelt like that etc!?! Apparently it derives from a latin word that derives from a greek work that derives from the Persian ‘asparag’ meaning to sprout or to shoot! There you go!
Prep time: 1 min
Cooking time: 5mins
- 1 bunch of green asparagus, rinsed and ends trimmed
- 1 lemon
- Olive oil
Place the asparagus in a wide pan and cover with water. Parboil for a few mins depending on thickness. Drain and set aside. Heat the olive oil in the same pan on quite a high heat, add the asparagus and sprinkle with salt. Fry for a couple of mins then you can shake the pan a bit or turn the asparagus with a fork. Add a generous squeeze of lemon and after a couple more minutes they should be done. Sometimes I cook asparagus on a really high heat and blacken some of the sides, other times I lightly fry them – they are pretty versatile!