COOKING

Asparagus season is here!

aprile 9, 2016
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These are the days for asparagus (thanks to www.carlpendle.com)!  It is a wonderful source of vitamins, minerals, dietary fibre, and… extremely versatile when it comes with cooking. It has plenty of antioxidants, it strengthens our immunity system, vitamin B protects our heart and offers a great contribute in fighting free radicals

I love it as my mom used to cook it: we had the white ones from Bassano, a quick steam, a poached egg each, chopped parsley and capers, olive oil, black pepper, a pinch of salt and some lemon juice. 

As those I got this morning are that gorgeous and huge, I’ll cut them lengthwise, a few minutes in a marinade (olive oil, chopped fresh mint, grated hazelnuts, lime juice), then a very hot non stock pan (on the cut side only for 2 minutes, little olive oil and organic coarse salt), fresh tomato puree dressing (I love the cuore di bue variety, it gets very thick as emulsified), dried origano, olive oil (it Italy it can never miss…) and a couple of fresh sardines a la plancha (breadcrumbs, fresh rosemary flowers, sesame seeds, chopped basil, garlic paste, a pinch of red pepper), buon appetito!

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