Rose Elliot - Three Ways with Asparagus
Serves: 1 Ready in: Under 15 Mins
"Three of my favourite ways with this queen of vegetables!"
Ingredients:
asparagus
butter
vegetarian pecorino cheese
green, leafy salad
vinaigrette
olive oil
creamy dip or quick hollandaise sauce
method:
- BOIL or steam and serve simply with melted butter and flakes of hard, salty veggie pecorino
- TOSS the hot spears into a bowl of green leaves then dress with vinaigrette
- RUB with olive oil and roast at 200C/400F/Gas 6 for about 7 minutes or until tender and slightly crispy. Great with a creamy dip or quick hollandaise sauce!
