Those of you who have been around a while might recognize this recipe for Asparagus with Lemon and Olive Oil. It’s a recipe I’ve shared before, as part of last year’s Bistro Style Birthday Menu. Italian foods are my all time favorites, although French foods are a very close second.
When I put together elaborate menus such as the one I shared for my birthday, I worry that the wonderful individual dishes get lost in the mix. Whenever I think about it, I like to go back, and pluck those delicious recipes from obscurity. This recipe is so basic, so simple and yet so impressively delicious. I hope you enjoy it as much as we do. Valentine’s Day is coming and these Asparagus would make a nice touch to a romantic supper, don’t you thing?
2 lbs of asparagus
Kosher Salt to taste
2 Lemons cut into wedges or slices
Trim off the whitish, woody ends of the asparagus, if they haven’t already been trimmed by your market. If using the thicker variety of asparagus, peel each spear starting from just below the tips all the way down the spear. Tie all the asparagus spears together into a bunch with some butcher’s string. Set aside until ready to cook.
Pour in enough water into the cooker to come about 2 inches up the sides. Add a generous pinch of salt. Cover and place cooker on stove over medium high heat. Let the steamer come to a boil. When the water begins to boil, place the asparagus in the cooker basket, tips upward, and insert the basket into the cooker. Replace the cover.
Steam the asparagus for about 5 minutes or so, until just tender. Remove the basket from the cooker, and let the asparagus cool and drain on a counter.
Line a serving plate with thin slices of lemon. When the asparagus have cooled but are still a bit warm, remove from the basket, untie them and arrange on a serving plate, in layers if necessary. Spoon the sauce over the asparagus, allowing the sauce to drizzle down into the layers and coat all the spears. If desired, sprinkle with a pinch of fleur de sel just before serving.
1/2 cup best quality olive oil
Freshly squeezed juice of one medium lemon
Salt and pepper, to taste
2 Garlic Cloves, minced
In a mason jar, add olive oil and the juice of a lemon. Season with salt and pepper. Finely mince garlic. Add to jar. Set aside until ready to use.
To finish sauce, make sure the lid is tight, then shake vigorously to emulsify the oil and juice together. Drizzle generously over the asparagus just before serving.
Original Recipe: Memorie di Angelina