In-season asparagus is amazing. It really is not worth buying asparagus that is not in season. The UK asparagus season is relatively short (May and June) so make the most of it. Asparagus shines when it is treated well and treated simply.
Pan Fried Asparagus with Lemon is perfect as a starter to any meal but also is a great addition to any salad. I have served it with Warm Pear Salad and it has gone down a treat. It is also great served with Gluten Free, Vegan Quiche.
I use a large frying pan. If you have a griddle this will work great too. The trick is to dress the asparagus with the oil so you have no excess oil in the pan – which can catch and smoke.
Preparation and cooking time 10 minutes
Ingredients – Soup
2 tablespoons olive oil
500 grams asparagus
Juice of one lemon
1 tablespoon extra virgin olive oil
1 teaspoon sea salt flakes
1. Prepare the asparagus by washing and taking off the ends (I usually snap them off close to the bottom – the point where they snap is usually where they become less woody) and trimming as required. Toss the asparagus in the olive oil
2. Heat the large flat pan on a medium heat. Once the pan is hot add the asparagus to the pan and spread evenly. Allow to cook for a few minutes until the asparagus has coloured a little on one side. Turn the asparagus to cook evenly. The asparagus will only take a few minutes to cook (depending on the size of the stalks). Once cooked remove from the heat and place on a flat serving plate
3. Dress the asparagus with extra virgin olive oil, lemon juice and sea salt. Serve.