Either you love them or you hate them, but asparagus is regarded as an elite vegetable. The taste varies depending on how it’s cooked, and of course, the ingredients being used.
But, by using lemons, asparagus will taste so much better, cooks claim with this recipe set to elevate your side dish by turning it into something served up at a restaurant.
When it comes to asparagus, it’s important to cook it properly to maintain its flavour. When overcooked, they can become mushy, sulphurous and inedible. Despite there being numerous ways to cook asparagus, experts at All Recipes are advising everyone to roast them, instead of boiling them.
The good thing about asparagus is that they’re very versatile and go well with almost anything. They can be served with steak, seafood, chicken, and even go down well on a roast dinner. They are also well paired with main courses like pasta or omelettes, as well as salads and soups.
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How to make the perfect grilled asparagus
Asparagus can be found in any UK supermarket or local store. It’s important to choose the asparagus that are green from the top to the bottom, and avoid the ones with dried-out and closed tips to ensure the best flavour. Then, simply cut off the ends. Once it’s ready, place them on a tray lined with olive oil, salt and freshly ground pepper.
However, using too much oil can make them quite greasy. Therefore, use a small amount to add flavour and help the stalks crisp up without overwhelming the vegetables.
Let the asparagus cook at a high temperature (200C or higher) for five to seven minutes. Depending on the power of the oven, it might require more or less time.
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It’s important to keep an eye on them, by cooking each side evenly, so they don’t become overcooked. Once done, it’s time to season them. The site explained: “Toss them with olive oil, salt, and pepper, and finish them with a squeeze of lemon for a simple, bright preparation.”
Alternatively, you can also cover them in a cheesy, nutty grated Parmesan cheese to make them extra flavourful and crispy.
By following these simple instructions and adding a squeeze of lemon, chefs and non-experienced chefs can rest assured that they will be making their new favourite side dish at any lunch and dinner table. It doesn’t require a lot of effort, but just some creativity and willingness to try something new! Plus, who knows, you might be making it more often now.
