I thought I might share a short recipe that I make when I want a quick eat in the springtime. It’s ideal when I have no energy to cook and wild garlic is abundant. Asparagus is not the cheapest veggie in the grocers and it is quite difficult to grow, but one handful can make a decent meal for about three people as it coats the pasta. Okay, let’s get cracking.
Firstly, segment the asparagus. A useful tip is to reserve the tips as they can be used as a pleasant garnish. Put the segments into a pot and bring to the boil until all is pliant. I usually put a teaspoon of all-purpose seasoning in at this stage, but salt will do
Firstly, segment the asparagus. A useful tip is to reserve the tips as they can be used as a pleasant garnish. Put the segments into a pot and bring to the boil until all is pliant. I usually put a teaspoon of all-purpose seasoning in at this stage, but salt will do.
Next, gather in the wild garlic, remembering to pick a few of the spicy florets to add a pop to the garnish. Make sure you are picking wild garlic as opposed to Lilly of the Valley which leaves can look similar at the start of the season, otherwise this may be the last meal you have before the one NHS staff serve you in hospital (which won’t be as good). If in doubt, leave it out.
Remove the asparagus segments and put into a jug or receptacle of one’s choosing. A shoe or hat is not recommended. If, however, you have crockery ware shaped liked a shoe or hat, then I guess that will do just fine, just don’t put it on your head or feet next time you plan to go out.
In the pot that has boiled the asparagus, place a handful of pasta, whichever type you like. I like spaghetti or linguine as I feel it is more messy and, hence, much more fun to eat.
Don’t forget to stir the pasta as pasta is like people and it needs to be separated otherwise it will stick together and that’s how unions form.
Next, chopped wild garlic leaves and add a dash of milk. (A dash is equivalent to a splash or smattering worth, not unlike a dab or touch. If you are not sure on the measurement of a dash just add a modicum which will surely do).
Followed by half an avocado. A cado or sectioned Aztec gonad if you know your fruit name etymology.
Mizzle in a good drizzle of Portuguese olive oil, being careful not to kick over the six bottles you procured from wherever you get the good stuff from.
Blend and add a squeeze of lemon juice. Lemon juice brightens flavours.
At this juncture, parboil the asparagus tips. They should have a crunch, therefore parboiling which should only be 3-5 minutes. Ironically, the word comes from the Latin to boil thoroughly which is exactly what you don’t want to do.
Add the blended sauce to the pasta, give it a good stir through and plate up or bowl up.
Add all the garnish, asparagus tips, wild garlic flowers, maybe some some olives and cheese. Soak on some more olive oil.
The final part of the recipe involves the eating of the dish which I have excluded visually due to the embarrassment it would cause me to publicly display putting food in my mouth.
