In the Kitchen with Sigona’s featuring Asparagus
With asparagus, simple is best; quick is essential.
My one caution about asparagus is not to overcook it, and that’s a pretty universal sentiment. Even going back to Rome, the Emperor Augustis is said to have dispatched orders “to be done in less time than it takes to cook asparagus.”
Here are a few ideas for you:
Eat it steamed with a little butter, salt and pepper.
Make a stir-fry with olive oil and a medley of vegetables.
Try grilling it to concentrate the flavor and add an intense smoky flavor: it’s super-simple.
- Toss the asparagus with Sigona’s fresh-pressed olive oil, salt, and pepper.
- Grill or roast it in a 450º oven until tender and a little bit of charring scars the tips. Keep an eye on it – it’s pretty fast!
- Take it out and drizzle with more olive oil if you like, or a squeeze of fresh lemon, depending on what else you’re serving.
- Optional: top grilled asparagus with creamy goat cheese for a restaurant-worthy side dish.