Rose Elliot - Three Ways with Asparagus
Serves: 1
Ready in: Under 15 Mins
"Three of my favourite ways with this queen of vegetables!"
Ingredients:
asparagusbutter
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!
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