John Myers
Side Dishes: Fried Asparagus
The perfect side dishes: fried asparagus recipe with a picture and simple step-by-step instructions.
- 2 kg Fresh asparagus
- 2 tbsp Rapeseed oil
- 1 tbsp Butter
- 1 tsp Freshly squeezed lemon juice
- 1 Pr Sugar
- Sea salt from the mill
- Tellicherry pepper
- Because I couldn’t get any asparagus in 3 supermarkets after my early shift on Easter, we moved our asparagus dinner to today and enjoyed it. There were also ham variations (Holstein ham, wild boar ham, San Daniele from Italy and for my grandchild I had boiled ham cubes)) there was still a lot left over from the family breakfast.
- Peel the asparagus and boil the bowl and ends for a soup. Chill the asparagus broth until you are ready to use it, or, if you don’t use it right away, pour it hot into screw-top jars and turn them upside down for a moment.
- Cut the peeled asparagus into oblique slices. Let the rapeseed oil heat up in the wok and add the asparagus to the wok. Cook the asparagus for about 15-20 minutes until the desired firmness, turning occasionally. While frying, season with salt, pepper and a pinch of sugar and add a little juice from a sliced lemon.
- Finally, add a tablespoon of butter to the pan and let it melt. Then just serve and enjoy. We had boiled potatoes, the various hams and, at my granddaughter’s request, a hollandaise sauce.
- I wish you bon appetite, it is worth serving the asparagus this way.
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