ORANGE AND OLIVE OIL ASPARAGUS
Inspired by our recent trip to Greece (where the abundance of quality fresh produce made me slightly giddy), my other half Nick knocked this up as part of a “day off from yoga school” brunch. Only 3 ingredients (plus salt and pepper) and absolutely delicious — go for it while asparagus are still in season!
INGREDIENTS
One large bunch asparagus
1 large unwaxed orange, zest and juice
Extra virgin olive oil
Sea salt and black pepper
METHOD
Wash the asparagus and prep by snapping off the woody ends.
Heat a large frying or griddle pan on a medium-high heat.
Add the asparagus to the pan (cook in batches if your pan is not big enough to accommodate all of it easily) and cook for 3-4 minutes on one side or until the asparagus is lightly charred.
Use tongs to flip the spears over and cook on the other side for 3-4 mins, this time adding the zest or thinly shaved orange peel with a good squeeze of juice. Season with salt and pepper.
Keep the asparagus moving and, once tender, turn off the heat, add a large glug of some good quality extra virgin olive oil and toss through the asparagus.
Serve immediately and season further to taste.
East by West tip: Since I’ve been home, to make this even more reminiscent of my trip, I’ve taken to sprinkling this dish with toasted sesame seeds, which are everywhere in Greece!