Tuesday, June 9, 2009
hot weather spargel
It's still asparagus time--I got a nice bunch at the farmer's market on Sunday--but it's getting too hot to fix it my favorite way. The food magazines are all featuring grilled asparagus recipes, so I decided to try cooking it on my stripy pan. It was just about as easy as the oven way, and heated up my kitchen a lot less.
Stripy Pan Spargel
whatever seasonings you like (I used Trader Joe's Lemon Pepper, but salt, pepper, and garlic would be good too)
Heat your stripy pan on medium high. Peel the bottom halves of your asparagi, and cut off their tough ends. Pour a little olive into a shallow dish, then roll the asparagus and seasonings around till everything's mixed up nicely. Lay as many as will fit nicely in a single layer on the stripy pan, and let them cook for about four minutes. Turn them over and cook for another three or four minutes. I did a pound of asparagus in my smallish pan, so I had to do it in two batches. They came out kind of al dente, with pleasingly frizzled tops. If you want them to be more well done, try cooking them on medium heat for a little longer.