Baby Asparagus with Chervil and Lemon Dressing
This recipe is adapted from one by Lena Raab in Cooking with Asparagus, a brilliant title that is no longer in print. Liz used new season’s baby asparagus, combined with freshly picked lemons, freshly picked chervil from her kitchen garden, and award-winning extra virgin olive oil.
- 1 bunch of baby (mini) asparagus
- Juice and finely chopped zest of a lemon
- 2 teaspoons extra virgin olive oil (or more to taste)
- A few sprigs of fresh chervil
- Sea salt and freshly cracked pepper, optional
- Blanch asparagus briefly in boiling water, then drain and refresh quickly with ice cold water.
- Meanwhile, combine lemon juice and olive oil in a small jug.
- Arrange asparagus in an attractive serving dish. Sprinkle with dressing and lemon zest and season with salt and pepper if desired.
- Garnish with sprigs of chervil. Allow flavours to develop before serving.
- Mini asparagus spears are trimmed thin asparagus spears and are ready to use. If not available, use the top half of 1 bunch of thin asparagus spears and reserve the bottom half of the spears for other recipes.
- Use more extra virgin olive oil according to taste.
- For this recipe to be gluten-free, avoid using stocks, sauces and condiments containing wheat. Take care to check ingredient labels on all products you use.
- For this recipe to be dairy-free, avoid using prepared and packaged foods containing dairy products. Take care to check ingredient labels on all products you use.
Recipe provided by Liz Posmyk best known for her blog, Good Things.