Monday, 7 June 2010
500 g of green asparagus
freshly ground pepper
olive oil or butter
freshly squeezed lemon or lime juice
1. Snap the asparagus spears to get rid of the woody bits. Wash and place into a steamer. Season with pepper and salt. Steam for about 5-7 minutes turning them using tongs until the spears are al dente.
2. Drizzle with olive oil and freshly squeezed lemon or lime juice. Alternatively use butter.