Spring is the season for asparagus! Select asparagus with tightly closed bud heads and avoid any with fridge burn or mould growth.
YOU WILL NEED
- 2 x punnets or bundles of fresh green asparagus
- 1 T (15 ml) olive oil
- Ina Paarman's Vegetable Spice
Wash the asparagus in plenty of cold water to remove all the sand.
Snap off the cut end of each one, they will naturally snap in the ‘right’ place between where the stem is woody and where the tender part starts.
Toss the asparagus with the olive oil and place in the top of a steamer. Steam for 5 minutes just until they test tender when pierced with a fork. When done, remove, season and spread out on a plate to cool. Serve with homemade mayonnaise as a dipping sauce.