Baby asparagus is so delicious and tender. when it’s the season for fresh asparagus, I love to cook it just use the basic method – blanching. It’s simple, but it also let the origin food flavour shine. It’s the easiest way to enjoy the food.
Remember to trim the ends of the asparagus. Although spears are tender, the ends usually can be tough. It is hard to chew and unpleasant. You wouldn’t want to spoil your mood of enjoying nice food.
I like to drizzle a little bit of olive oil and add a pinch of salt to the water I use to boil the asparagus. It not only helps to seal the nutrition in the vegetables, but also gives a bright green colour after you blanch the asparagus.
- Baby asparagus – 2 bunches
- Extra virgin olive oil – 1, 1/2 teaspoons and extra
- Black bean paste/Soy Sauce – 1 teaspoon
- Sea salt
- Black pepper – freshly ground
- Rinse and trim the asparagus end.
- Prepare a large sauce pan and boil enough water to cover the asparagus.
- Drizzle some olive oil and add a pinch of salt.
- Place the asparagus in the boiling water. Bring to a boil, and simmer over medium heat for 2 – 3 minutes until tender.
- Drain the cooked asparagus and place in a large bowl of cold/ice water.
- Mix 1 and 1/2 teaspoon olive oil and 1 teaspoon black bean paste or soy sauce in a small bowl.
- Drain the asparagus from the cold water and place in a plate.
- Drizzle the sauce over.
- Season with salt and freshly ground black pepper.
Simple, easy and delicious! 🙂 xx