I love it when fresh asparagus returns to the shops. At the start of the season, simplicity is king. I steam it lightly and serve with lashings of melted butter and a generous sprinkling of crunchy sea salt.
Later in the season, I use it as an ingredient, making it the star of risottos and flans. Young tender asparagus is delicious raw and I also enjoy it in an asparagus salad. Griddled asparagus makes a great alternative to the steamed variety. This griddle asparagus recipe concentrates flavour and adds a satisfying crunch.
If you blanch the asparagus before griddling, you get perfectly cooked asparagus, lightly charred on the outside and tender in the middle.
Of course, the dates will vary depending on the weather in any particular year. If you are buying locally, the season starts a little later the further north you live. Interestingly, St George is the patron saint of farmers as well as England and various other countries, regions and cities. Perhaps that is why the season is said to start on his feast day, 23rd April. Buy the freshest asparagus you can find , making sure there is no damage to the tips.
Ideally, all the stems should be about the same thickness. The stems and tips should be a deep green and no thicker than your little finger.
The thicker the ends of the stems, the tougher and woodier they will be, so you need to trim the spears. Snap or cut the bottom ends off, either where the spear breaks naturally , or where it turns lighter.
If you are feeling cheffy, you can cut the ends off so all the spears are the same length and then peel the outer layer off with a vegetable peeler. Thicker spears will cook slower than thin ones, so make a cut through the stem at the thick end. There is plenty of flavour in the trimmings , so throw away the very woody bits and save the rest for longer cooking. They are great for making stock or soup. I usually steam the usable trimmings in the microwave.
Then I freeze them for later. Step One — Trim the asparagus by snapping or cutting to remove the woody ends. If any stems are much thicker than the others, split the end. Step Two — Place the asparagus in a sieve and pour a kettle of freshly boiled water over it to blanch it. Step Three — Heat the griddle pan over a hot, but not fierce heat. Brush the oil onto the asparagus and bread, if making bruschetta.
Then place on the griddle for a few minutes before turning. When using a griddle pan, always oil the food and not the griddle. Season with a generous sprinkling of sea salt and freshly ground black pepper before giving the bowl a little shake to ensure an even coating of dressing.
Cook until the asparagus takes on a beautiful toasted appearance. Remove from the pan and enjoy! Tip: For a quick, delicious dish, try serving the asparagus with a poached egg and a few slices of salty Parma ham…. One of the joys of cooking with a griddle is how quickly it delivers flawless results. Tip: Remember that young, tender stems will generally need less cooking time than older, tougher ones. Allow 3 minutes per side for young, slender stems and 4 minutes per side for older, thicker spears.
Cooking on an electric griddle guarantees flawless results, each and every time. The built-in electric heating element conducts heat evenly and quickly, delivering perfectly cooked asparagus with a mouth-watering, toasted flavor.
Its flat surface, meanwhile, will make flipping the spears during cooking a breeze. As an added benefit, some electric griddles come with slotted pains, which will give the asparagus that glorious, chargrilled appearance we usually only get from a barbecue. Once the spears start to caramelize on the side exposed to the heat, flip and cook for a further minutes.
Remove from the griddle and serve. Tip: Always oil the asparagus, not the griddle. Pouring oil directly into the griddle can cause it to collect, resulting in a less flavorsome end result than you would otherwise enjoy. Its hard to pick a favorite from all the gorgeous asparagus dishes out there, but if push comes to shove, this stunning, simple recipe for bacon wrapped asparagus skewers never fails to impress. As delicious on their own as they are dipped in a soft egg yolk, the skewers can be whipped up in minutes, making the perfect light lunch or starter course.
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Close Share this recipe Facebook Twitter Pinterest. Griddled asparagus recipe 1 star 2 star 3 star 4 star 5 star 10 ratings Rate. Snap off the ends of the asparagus, or trim off any woody texture at the base.
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