This week, we finally gave in and fired up the BBQ for the first time in 2010. I won’t go so far as to say it was a bad attempt. In all fairness, we did have just a bit of grill master’s rust to shake off in our first firing up of the season. Regardless, the Atlantic salmon turned out quite well with its last-minute marinade of lemon juice and margarine.
The asparagus, on the other hand, wasn’t up to our usual standard. Though the tips were slightly grilled and tasty, the stems were a little in the way of overcooked and softened.
Sometimes it’s best to stick with what’s tried and true. Until last summer, asparagus was about as popular in our household as the common cold. Then on one fateful evening, we were at the house of some friends for supper and had the best asparagus ever. The trick they showed us was simple. After you wash your greens and cut off those tougher bottom tips, try pan-frying the asparagus in a moderate amount of olive oil. Sprinkle with sea salt and some ground pepper and allow to fry for around 7 (or more) minutes, turning frequently with tongs until softened. The asparagus will have a slightly charred look and that’s exactly what you want. Give it a try and I’m willing to bet you’ll be pleasantly surprised at the difference compared to steaming or BBQing these fine greens. Our household has converted.
Now if only someone could give me a secret to tastier broccoli!
No comments:
Post a Comment