The only recipes you’ll ever need, 4 ways to cook almost everything, 144pp.
by Tony Turnbull
Quadrille Publishing, London, 2013
Cooking on page 32
I love the premise of this book. Every two-page spread focuses on a single ingredient or type of dish—such as lamb chops and couscous, or savoury pancakes and salad dressings. It then gives four relevant recipes for each option.
Not surprisingly, I had a difficult time deciding which asparagus recipe to make. The other three covered a soup, a version poached with hollandaise sauce, and a stilton tart.
I went for this recipe because I had everything on hand.
Asparagus—Grilled with Parmesan and balsamic vinegar
750g asparagus, trimmed
4 tbsp olive oil
1 tbsp balsamic vinegar
freshly shave Parmesan
Rub the asparagus with 1 tbsp of the olive oil and place on a hot griddle pan or under the grill, turning occasionally, until cooked—about 5 minutes depending on the thickness.
Transfer to a plate. Mix together the remaining oil and the vinegar and drizzle over the asparagus. Scatter with some shavings of Parmesan. Season. Serve.
How it played out
Made this using three bunches of asparagus (or about 500 grams after snapping off the ends). It couldn’t have been easier and there was no reason to change a thing.
But I did approach the oil slightly differently. Instead of rubbing the oil onto the asparagus, I poured the oil onto a large dinner plate and then rolled the asparagus over it. Just seemed the make more sense, and be less messy.
I love asparagus in all its forms. This is a great recipe, and carries the Parmesan well. I wouldn’t change a thing.
Go on, try it. I dare you. And did you notice that the asparagus recipes are on the cover of the book?