I've told you before how much I love asparagus. How much I have always loved asparagus.
I usually drop the spears into boiling water for just a few minutes and eat them with melted butter. I have roasted it and grilled it but I would always find myself going back. But then, this week, we ate asparagus twice in two days, twice in two days after waiting until the first week of May to finally buy some, and both times I followed Nigel Slater's suggestion in Tender to preheat the oven to about 180°C, place a large piece of foil in a baking dish, put the asparagus onto the foil, drizzle over olive oil, some lemon juice, a sprinkle of sea salt, close the foil to make a loose parcel and bake, for about 15 - 20 minutes. And, while it baked, I focused on two new recipes, both from Super Natural Every Day, both keepers. On Wednesday we ate asparagus alongside white beans and cabbage, yesterday with a quinoa cake and fried eggs. If I wasn't going out for dinner tonight I would probably eat it again.