I recently learned that the asparagus season is actually very short – but did you know that it is actually mentioned in the first known book of recipes – the Apicius? Incidentally, this was Roman, not a huge surprise there..
I recently bought some flavorsome baby asparagus that when blanched for 4 minutes and added to a few ingredients made a lovely light meal. This recipe is gluten-free and very low in carbs (and also in calories). In fact it felt (or rather, tasted) oddly fantastic to be true, but it is nonetheless..
You will need (2 portions):
– 2 dozen baby asparagus
– 1 large tomato, deseeded and chopped finely
– 1 large onion, chopped finely
– 4 tablespoons cottage cheese
– 2 tablespoons vinegar (if you’re coeliac – read this)
– 3 tablespoons olive oil
– 1 teaspoon chopped chili (optional)
– a handful of roughly chopped fresh coriander
Set a pot with water to boil. In the meantime mix your chopped tomato, onion and coriander together. Add chilli, olive oil and vinegar and mix again.
Chop any rough ends of your asparagus off. Rinse and dry, then blanche your asparagus in the boiling water for about 4 minutes; drain and rinse with cold water. Pat the asparagus dry with kitchen paper or a clean towel and set in a straight row across your plate.
Garnish with your tomato/onion mixture right across the bottom of your asparagus spears, then place 2 tablespoons of cottage cheese on top of that. Serve with more chopped coriander or freshly ground pepper on top of the cottage cheese.