There is nothing like the freshness and the crispness of an asparagus. I remember getting into asparagus while living in the USA and fell in love with it. Asparagus wrapped in some Prosciutto was my favourite. Asparagus made an appearance in the farmers market a few weeks ago, and ever since I have always grabbed some and added them to our pasta dishes. I decided to toss it with some olive oil, garlic and salt and served it on a bed of bean salad. Kingsley munched it all down and I decided I should have made truck loads of it… The roasted garlic was just perfect with the asparagus.
- Asparagus: a good amount of stalks 🙂
- Garlic Cloves: 6
- Salt to taste
- Olive Oil
To start, put the cloves in some foil, drizzle some oil and salt and put it in a preheated 180C oven until the cloves get soft and mushy.
When the oven is doing its work, blanch the asparagus: Cook the asparagus in some boiling water until it is bright green. This should take 3-5mins, then drop them in an ice-bath. This will tenderize the stalks but still keep it crisp and crunchy 🙂
Once the blanching is done and the garlic cloves are cooked through, take it out of the oven and mush the garlic with some rock salt with your knife.
Heat some olive oil in a sauté pan, toss in the garlic and asparagus. Add salt if necessary. After a few minutes transfer it to your serving bowl. Sprinkle over some pepper.