sparrow grass

This week’s food highlight: English asparagus, from my local greengrocer’s, lightly roasted in olive oil, accompanied by boiled baby Charlotte potatoes. I’ve decided this is about the best way to cook asparagus. Roasting those tantalising spears intensifies their flavour, while they retain a bit of bite. Then there’s the auxiliary pleasures of drizzling some of the asparagus infused oil over the potatoes, and mopping up any residual olive oil from the roasting pan with a piece of bread. Wickedly scrumptious.

Roast asparagus
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s