This Little Pig often thinks that it has the best job in the world. Yesterday was indeed one of those days. Roaring off to Edgecombe Brothers Winery in the Swan Valley to attend an asparagus master class with the bright blue sky and a light breeze playing at This Little Pigs snout indeed put this swine in a fabulous mood. Tea, coffee and scrumptious Anzac biscuits were served, before heading off to the asparagus field to pick handfuls of the glorious green spears. A light wine tasting, a platter of fresh dips and warm bread and then a lesson on how to cook the perfect asparagus. Just before This Little Pig fell into a deep and pleasant food coma, fresh coffee and Muscat soaked figs in dark chocolate were served with glorious sticky wines, oh yes life was good for this piglet! For a more detailed description of this fabulous event head to Perth Munchkins website HERE, as it was indeed this wonderful food blogger that got This Little Pig onto the master class idea!
This Little Pig loves it when you can really make a vegetable SING (Tom Jones perhaps?) in a dish. Using minimal ingredients to season the produce and bring out all its flavours is one of This Little Pig’s favourite pastimes in the kitchen. This asparagus recipe is one of those dishes. Light, zesty and salty, these ingredients take asparagus and make it tap dance across the produce hall of fame stage. Thanks to Edgecombe Brothers for the fabulous recipe. *Note: This Little Pig recommends serving this glossy side with a lovely jacket potato stuffed with feta and capers and a juicy sirloin steak. Oink!
Crunchy Asparagus with Chilli, Sea Salt & Shavings of Parmesan
Serves: 2 hungry piglets (as a side dish).
Prep Time: 5 Mins. Cooking Time: 5 Mins.
1 x Bunch Asparagus (from Edgecombe Brothers ideally – it’s just so fresh!)
1 x Tbs Olive Oil
½ x Tsp Salt
½ x Tsp Chilli Flakes (if you like a little tang)
½ x Tsp Pepper
¼ x Cup Shaved Parmesan
How To Make Asparagus Tap Dance:
- Rinse your asparagus and then holding the base of your asparagus spears between your forefinger and thumb use your other hand to bend the spear until the asparagus snaps in half – this removes the woody end that is tricky to eat – discard this end bit.
- Fill a medium saucepan with water and bring to the boil.
- Pop in your asparagus spears (you can leave them upright and have your asparagus tips popping out – as they are so soft they don’t need much cooking) and let simmer for 2 mins, then drain.
- Heat a large fry pan with olive oil until hot to trot then place in your asparagus spears and toss well. Season with your chilli flakes, pepper and salt and remove from pan after around 1 min. You want the spears bright green and warm but still with a nice crrrrrunch to them!
- Serve out onto a plate and top with shaved Parmesan and a fresh scrunch of pepper.
- Now let that asparagus siiiiinnnngggggg oink!