Recently I had this insane craving for asparagus. Perhaps it was all the tweets about spring time and the abundance of asparagus. Or maybe it was all these recipes on this gorgeous vegetable.
Asparagus is one of the easiest vegetables to cook and there is almost no prep work needed. All you need to do is trim or snap off the woody ends and they are ready to be cooked. Before I start to cook asparagus, I like to blanch them in boiling water for 30 seconds. This process turns them into a brighter green.
For lunch, I pan-fried some homemade chorizo. While the sausage was almost done, I threw in the (blanched) asparagus for a quick stir-fry. In this way, the asparagus will be coated with some of the oil from the chorizo.
To serve, I placed some alfalfa sprouts on the plate, topped it with the asparagus and chorizo. I finished off with spoonful of cottage cheese and a bit of Colman’s English mustard. If I had crème fraiche in my fridge, I would mix it with a bit of mustard, Worcestershire sauce and lemon juice, and you get this sharp and creamy dressing.
This lunch is quick and easy to prepare and great on a bloody hot day.