This is barely a recipe, it is so simple, but so delicious and gives a totally different flavour from the usual blanching method. That way you lose a lot of the flavour to the water, this way you retain it all.
Firstly, get a griddle pan on the hob to heat through. Snap the woody ends off the spears. Place the trimmed, tender stems on a plate and drizzle with an extra virgin olive oil. Season generously with salt and black pepper, and mix it all together.
Cook them in a hot, dry griddle pan for about 5-6 minutes, but this will vary depending on their thickness. Use your head.
I've been eating them as a canape with a glass of white wine...
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