By the time Summer hits with full force, there is no denying that the best of asparagus is over. For asparagus lovers such as myself this is a sad turn of events, but I still buy it whenever I see some that look tasty enough. There are so many ways to prepare asparagus, either as a side dish or incorporated in pastas, risottos, soups, savory tarts. I will share one of my favorite recipes: simplicity itself. I wish I knew where I got it from to give proper credit, but unfortunately I don’t remember. Only three ingredients (plus salt and pepper), and less than five minutes of your time. Have I convinced you to try it yet?  😉

LEMONY ASPARAGUS

1 bunch of asparagus, not too thin, not too thick, just right
zest of 1 lemon
olive oil, best possible quality you can find
salt and pepper

In a small bowl, mix the olive oil with lemon zest and allow it to sit while you prepare the asparagus.

Cut the asparagus on a diagonal, reserving the tough ends for your veggie stock or your compost pile.  Add the asparagus pieces to slightly salted boiling water and boil for 2 minutes. Yes, only two. Trust me. Drain them in a pasta colander and run cold water from the faucet briefly over them. You just want to stop the cooking, but don’t allow them to get cold.

Add the asparagus to a serving dish, pour the olive oil/lemon zest mixture on top, toss, season with salt and pepper. Serve and wait for compliments.

Measurements for this recipe are not precise, in fact I often just eye-ball it.The amount of olive oil, for instance, I just use what it seems to be enough to lightly coat the asparagus pieces, and use enough lemon zest to make sure it will end up with a bright, nice, lemony taste. Sometimes I squeeze some lemon juice together with the olive oil, sometimes I add fresh thyme, but for the most part I keep it simple.

It is important that the asparagus is still warm when you add it to the olive oil mixture. But you can enjoy this dish warm or at room temperature. Leftovers keep quite well, I love to have them in my bento box for lunch, with grape tomatoes, maybe some couscous or a slice of bread.

CANTINHO BRASILEIRO

ASPARGOS AO LIMAO

1 maco de aspargos
azeite de excelente qualidade
raspas de limao amarelo
sal e pimenta a gosto

Em uma tigelinha, misture um pouco de azeite com raspas de limao. Deixe descansando enquanto prepara os aspargos.

Corte os aspargos em pedacos na diagonal, coloque em uma panela com agua ligeiramente salgada, fervendo. Cozinhe por apenas dois minutos. Escorra e de uma passada pela torneira em agua bem fria. A ideia e’ apenas interromper o cozimento, nao deixe que o aspargo esfrie.

Transfira para uma tigela, derrube o azeite com limao por cima, tempere com sal e pimenta e sirva.

Pode ser servido morno, ou frio. E’ importante que os pedacos de aspargo ainda estejam quentinhos quando forem misturados com o azeite. Essa e’ uma receita super simples, que da’ resultados surpreendentes levando em conta o numero de ingredientes (apenas 3, sem contar sal e pimenta), e o tempo (menos de 5 minutos).

O que sobrar continua muito gostoso no dia seguinte, por sinal e’ uma das minhas marmitas favoritas na primavera e verao: aspargos ao limao, tomates-cereja, uma fatia de pao… Delicia pura!