Steamed asparagus with a simple lemon dressing is a delicious side dish in the springtime or anytime.
Serves: serves 4
- 1 lb/500 g asparagus
- 3 tbsp extra-virgin olive oil
- zest and juice of a big lemon
- black pepper, to taste
- Wash the asparagus and trim off the tough bottoms of the stalks (do not discard these; use for soup together with the asparagus cooking water).
- An asparagus steamer gives the best results; otherwise, cook them lying flat in boiling water in a deep, wide frying pan or even a wok. They are done when you can easily pierce the fleshiest part of the stems with a knife. Drain, saving the water, and let cool.
- For the dressing, combine the oil, lemon juice, and pepper in a glass jar and shake well.
- Serve the asparagus drizzled with the dressing and sprinkled with the lemon zest.
- Note To make asparagus soup from the stock and trimmings, put the cut-off ends-all but the really dirty ones-into the reserved cooking water. Add 2-3 small, peeled potatoes and 1 whole spear of asparagus. Bring to a boil, simmer until the potatoes are done, purée, and serve with a swirl of low-fat natural yogurt.
Excerpted from SuperFoods, SuperFast.
Copyright © 2006 Dorling Kindersley Limited.
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