In my youth, during the summer holidays, we would visit my grandparents and family each year in my father's birthplace; Los Prados de Armijo. This village is nestled among olive trees and split by a valley, allowing for a walk (uphill) to the other side via a winding road around the valley. Walking past my uncle's goats and chickens, I vividly remember rosemary and wild asparagus growing by the roadside. Because of that memory, it might be one of my favorite vegetables that actually goes with everything.
At home in the Netherlands, I unfortunately have to buy asparagus at the supermarket or market. In my own kitchen, I can transform them into a healthy side dish for meat or fish, for example.
One of the cooking techniques I regularly use is "sous-vide" preparation, which means cooking underwater. In a vacuum-sealed airtight bag, you can cook food to the correct core temperature with an accuracy of one-tenth of a degree. For green asparagus, I do this at 84 degrees for 14 minutes. This is an optional step in the preparation; my experience is that the asparagus then stays well intact. Afterward, the plastic bags go neatly into the PMD waste.
In this dish, I use olive oil in two ways. I rub the asparagus with olive oil to conduct heat well during frying, and I finish the dish by drizzling premium olive oil over it for extra flavor.
For this dish, you need for 2 people:
- A bundle of green asparagus
- Oro de Genave olive oil
- An olive oil to finish the dish
- Balsamic vinegar
- Salt and pepper
Preparation:
- Clean the asparagus with water and cut off the hard bottom for about 2 to 3 centimeters. Of course, you leave the tip alone; that's the tastiest part.
- Optional; cook the asparagus sous-vide for 14 minutes at 84 degrees, then dry thoroughly.
- Heat a grill pan.
- Rub the asparagus well with Oro de Genave olive oil.
- Grill the asparagus until they are cooked and have a nice grilled color.
- When the asparagus is ready, place it on a plate and drizzle with a premium olive oil. To finish, I use Saqura, Arte Oleum or Señorios de Relleu because its fresh, herbaceous taste pairs perfectly with asparagus with also a little balsamic vinegar.
Buen provecho!
