Pan-fried green asparagus

You can’t imagine how much I love asparagus. Almost as much as Real Madrid.

And Real have just conceded a second goal against Valencia :(((( So inspiration comes and goes. As a certain band once sang.

Oh well, ¡Hala Madrid! On we go.

Ninka and I spent half the weekend at her grandparents’. Before we get there, Grandma rings and asks what Grandpa should buy. “Asparagus.” And for Ninka? “Strawberries.” Like father, like daughter, you’d be tempted to write.

Tempted.

I usually cook white asparagus. I hate peeling it, though. So this time I took the easy way out and went for green asparagus, which hardly needs peeling. Just as good. And I didn’t even have to boil it. Give it a go!

PS

I’m recommending them again 🙂

And here you can see how to peel green asparagus.

At a glance: 

Prep time: 15 minutes

Serves: 3

Calories: asparagus season is so short that it’ll be over before you’ve had time to count them

Ingredients for asparagus in a hurry:

• 1 bunch of green asparagus (500 grams)
• 2 tablespoons of butter
• olive oil
• white pepper (whole peppercorns)
• ground black pepper
• salt

Method (it’s good to be green):

I didn’t really peel them. With green asparagus in decent shape (read: fresh), all you need to do is cut off the woody ends. So that’s what I did.

I heated the olive oil in a deep frying pan and put the asparagus in. I fried it over a low heat for about 8 minutes, then added two tablespoons of butter and the seasonings.

I didn’t have a spare mill to grind the white pepper fresh, so I wrapped the peppercorns (about 15 of them) in a paper towel and smashed them with the mallet I use for pork cutlets.

I gave everything a gentle stir with a wooden spoon and fried it for another 2–3 minutes or so. All done. Enjoy!