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Saturday, November 23, 2019

Asparagus, garlic, feta, lemon, thyme

Also belated from early Summer...

We did a pretty good job of asparagus season this year, if I do say so myself. We ate lots... and as much of it from our veg share as possible (think we ordered a special asparagus bag every week!). Everything seems to be growing well this year, and I guess asparagus was no exception. And it turned out small S loves it (although only the tips: he is a discerning little bug)... Much of it was prepped v simply - either with st george’s mushrooms or just boiled for 4 min and then dressed with melted butter and lemon juice... this is only slightly more complicated, but is now my other favourite way to eat it...

olive oil
c. 4 cloves garlic, chopped
1 large bunch asparagus, tough bits snapped off and rest snapped into nice-sized  pieces
salt+pepper
zest and juice of approx 1/4 lemon
c. 1 tsp fresh thyme leaves
1/2 pack of feta

Heat olive oil in a large frying pan with a lid and add the garlic. Sizzle for a few min, then add the asparagus pieces. Season with salt and pepper, cover and cook for a few minutes, then uncover and cook until excess moisture is gone and there is a little colour on the asparagus (it should be tender). Turn off the heat and let cool a bit, then squeeze over the lemon juice and add half the zest. Allow to cool a bit more, then serve warm, with the feta crumbled on top and thyme leaves and rest of the lemon zest scattered over it.
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