Mo’s Ode to Asparagus

via Epicurean

How do I thank thee
Oh my dear asparagi
snap it and *bam*,
I throw it into the pan
and I come back in three

There is no vegetable which is easier to cook than the asparagus. When the Roman emperor Augustus wanted something done quickly he commanded it to be done “citius quam asparagi coquintur” (quicker than you can cook asparagus). (You may think I have cooked it up, but I serve the source: Epicurean)

So, yes. I find the asparagus the most no-nonsense thing to cook. And strangely, with the very little effort that goes in, everyone still seems to like it. It’s one of those side dishes that makes it look like you have cooked a lot.

Chopping the asparagus:
1. Snap them at the woody stems
2. Chop them roughly, if you want, no need to be very precise.
3. Thinner softer stalks don’t need to be peeled, but if they are thick, you might want to peel them a little. (I don’t)

Now to do the cooking. In a pan, throw in some oil. Olive oil works better. Then decide one of the…

…three stir fry recipes:

1. Soy sauce: Put in a little bit of it (and skip the salt, please). Stir fry. Add fresh red chillies for kicks. Done!
2. Garlic+ Fresh red chillies +salt to taste: Stir fry. Done!
3. Salt and Pepper. Try to look for Lemon pepper – that works wonders!

I prefer to steam my asparagus a little before I stir fry, so that it doesn’t spend too much time in the pan, and it’s healthier. But if you think it will soften them too much, then don’t. If it is a thicker stem, you should.