Yesterday after our big Easter meal, which was a vegetarian antipasto, radicchio and speck lasagna followed by lamb with roast potatoes and parsnips I went out with my children and my sisters for a walk, I saw these beautiful yellow flowers which reminded me of my childhood and I could not resist taking a photo.
We have been eating lots of asparagus during the last couple of days. Asparagus are just coming in season now in Italy. Italy is a large producer of green and white varieties.
Some people have a special tall pot where they can cook them to perfection. I don't have one and I usually use a simple steamer and then I season them with olive oil, lemon and a pinch of salt. They don't need much else really.
Asparagus are great with eggs and if you have them with some fresh crunchy bread you can make a healthy and delicious meal really quickly.
I wanted to try something different and I have tried grilling them on a griddle pan then I have added olive oil, lemon juice, some black olives and some bits of Parmesan cheese.
They were really tasty as grilling them gives them an interesting smoked taste.
- Prep Time : 15 minutes
- Cook Time : 10 minutes
Wash your asparagus under running water then toss them with oil.
Remove the hard ends then peel them if necessary. I usually peel the ends of big asparagus as their skin can be quite tough.
Heat up a griddle pan over a high heat until smoking hot. Working in batches griddle the asparagus for about 10 minutes turning them on both sides until tender. Cooking time depends on how big they are. Prickle them with a fork to check if they are ready.
Make a dressing by mixing olive oil, the juice of the lemon and a pinch of salt. Mix well.
These are my mum's lemons. She has a couple of small trees on her terrace. Their bright yellow colour seems to be shining in the sunshine!
Put the asparagus on a serving dish and pour the dressing on top. Scatter the parmesan, the olives and garnish with chives.