Asparagus with Lemon, Chile + Mint

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~ Recipe Below ~

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Asparagus is here. Flooding local markets everywhere. It looks so fresh, bright, green and crisp that you can hardly look away! So when thinking of how to prepare mine I thought this recipe would be perfect. Half way through cooking I realized a grill pan was needed, If only I could read the recipe through before diving in. Being grill pan-less I roasted mine in the oven instead. It was still delicious and I may even dare say a bit too lemony. If you are in possession of a grill pan you should definitely give it a go. Grilling always ads a nice flavor to vegetables and I have a feeling mellows out the tartness of the lemon a bit.

Once you have finished eating a lunch solely consisting of spicy, lemony asparagus keep the leftovers in the fridge. I chopped up the rest later on for a fabulous pasta dinner. Mix the chopped asparagus with a cooked pasta of choice and add in a splash of olive oil and grated parmesan. Grill, or roast, and enjoy! ~

Asparagus with Lemon, Chile + Mint ~ Adapted from the What Katie Ate cookbook

Fine salt

10 oz Asparagus spears, ends trimmed

Small bunch fresh mint leaves, finely chopped

zest and juice of 1 lemon, recommended in thin strips (I did a few then used a grater on the rest)

A pinch of crushed red pepper flakes

Sea salt and freshly ground black pepper

Olive oil

Grated parmesan and lemon wedges to serve

Half fill a pot with cold water and add a pinch of salt. Bring to a boil. Add in the asparagus and cook for two minutes. Remove and drain, then place the asparagus to a bowl of ice cold water for five minutes. Drain again and pat dry. In a small bowl mix the mint, lemon zest and juice, red pepper flakes and a little salt and freshly grated black pepper. Remember that the parmesan is salty so you will only need a very small pinch of salt.

For the grill pan-less:

Preheat your oven to 400 degrees. Place the asparagus in an oven safe dish and pour the mint mixture over. Toss to coat. Then roast in the oven for 12 to 18 minutes. Maybe less time depending on your oven. Until the asparagus is warm. I’m sure placing them on a lined baking sheet would also work well.

For the grill pan-ers:

Heat your grill pan over high heat until smoking. Spray with a little oil then add the asparagus. Turn the heat down to medium and add half of the mint mixture. Cook for 1-2 minutes or until the asparagus is lightly charred, then turn over the asparagus and add the remaining mint mixture. Once the other side is cooked transfer the asparagus to a serving dish and add any mint mixture left on the grill pan.

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