I used to hate asparagus, I mean the smelly wee was enough to put me off let alone over cooked mushy grossness! That was until Jay taught me to cook Asparagus properly with this amazing recipe. Have a mentioned Jay was a home ec teacher in his previous life? No lie he taught at Tauranga boys in his early 20's before being hand-picked from MCing a Surf Comp to be the new male MTV VJ in the min 2000's. Anyway, i snapped about this recipe a month ago and I swear daily i have to tell people how to cook it and the results is always a resounding YUM. SO I have finally got sick of snapping back and have put it down here for you all to enjoy. I am no food blogger so excuse my amateur food photography but I hope you enjoy.
There is no measurements as I cook ad hoc and it totally depends on how much asparagus you are cooking.
After snapping the base off place your Asparagus on a hot dry pan (no oil) and turn often until it starts to blacken.
Once it has blackened on each side add a splash of water (how much depends on how soft or crunch you like it) and cover. If your pan doesn't have a lid like mine then you can cover with a wooden chopping board like I do. But please be careful not to burn yourself on the steam when you cover and lift off. You lift it off once all the water has evaporated.
At this point I add a small dollop of butter and then squeeze the juice of a Lemon all over the Asparagus with some salt and pepper. Toss for a little while and voila, its done.
I love to serve it with steak and mashed Kumara but today I had it over a salad. Super quick and really easy!
