As easy and as fast as saying the word asparagus. Kings of spring, green or wild asparagus are irresistible when we talk about relate them to the iron.
It is true that in WTP We have made them in dozens of ways, including some as tempting as au gratin, ‘fried’ with ham in an air fryer or turned into cream, but this preparation is unparalleled.
Nor is it science, beyond cutting the tips of the asparagus a little so that they are symmetrical and buy them very fresh, well when they start to be dry they are more fibrous.
Regarding the size there is not much more explanation, but keep in mind that the thicker they are, the longer they will need to cook.
We cut the white part of the asparagus that is dry and hard, leaving all at the same height.
We paint the plate or the pan with a little olive oil to grease the surface.
Heat the pan over high heat and when it starts to smoke Add the asparagus and lower to medium heat.
In a minute or minute and a half they will be done, so when that time passes we turn them over so that the cooking is uniform.
The take out of the panwe plate and salt them with salt flakes off the heat.
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With what to accompany grilled green asparagus
Since we get to give fire to the iron We could use the asparagus as a garnish for a sea bass, sea bream or hake, taking advantage of the grill, or to accompany some loin fillets.
In the same situation, we can make a small velouté with flour and vegetable broth to accompany them, serve them with a fried or boiled egg, or also sauté a bit of ham or with sliced garlic.
In DAP | Seven recipes with green asparagus to enjoy them in an original way from the beginning of the season
In DAP | In the midst of white asparagus season, we give you the keys to choosing them and the best recipes to use them