I discovered the bittersweet, earthy joys of asparagus when I moved to the UK and now I, too, look forward to the few weeks of the year when the bright green spears are in season. British chefs treat asparagus with a sort of reverence, giving it the most straightforward treatment: steaming or blanching until just done, then serving with nothing more than melted butter and sea salt. I agree simple is best, but after a week of purist asparagus eating, I like to branch out. This recipe is just a step on from the classic approach. Instead of butter, I dress the steamed asparagus with a warm garlicky black bean sauce.
Ingredients (serves 2–3 as a side)
300 g (101/2 oz) asparagus
2 tbsp vegetable oil
4 garlic cloves, finely sliced
2 tsp salted black beans, rinsed and finely chopped
1 red chilli, finely chopped
1 tsp light soy sauce
1 tsp sesame oil
about 2 tbsp water
Method
Trim off any woody ends from the asparagus and place the stems in a steamer basket, set over gently boiling water. Cover and steam over medium heat for 2–4 minutes, depending on the thickness of the spears, until bright green and tender but still crisp.
Meanwhile, prepare the sauce. In a small frying pan, heat the oil over medium heat. Add the sliced garlic to the hot oil; the garlic should sizzle steadily. After a minute, add the salted black beans and chilli and fry. Keep stirring until the garlic turns golden and the mixture is very fragrant.
Now, stir in the light soy sauce, sesame oil and 2 tablespoons of water, and bring everything to a simmer.
When the asparagus is done, pour the hot fragrant sauce all over and serve.
I discovered the bittersweet, earthy joys of asparagus when I moved to the UK and now I, too, look forward to the few weeks of the year when the bright green spears are in season. British chefs treat asparagus with a sort of reverence, giving it the most straightforward treatment: steaming or blanching until just done, then serving with nothing more than melted butter and sea salt. I agree simple is best, but after a week of purist asparagus eating, I like to branch out. This recipe is just a step on from the classic approach. Instead of butter, I dress the steamed asparagus with a warm garlicky black bean sauce.
Ingredients (serves 2–3 as a side)
300 g (101/2 oz) asparagus
2 tbsp vegetable oil
4 garlic cloves, finely sliced
2 tsp salted black beans, rinsed and finely chopped
1 red chilli, finely chopped
1 tsp light soy sauce
1 tsp sesame oil
about 2 tbsp water
Method
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