When I’m barbecuing, I’ll sometimes grill asparagus spears on the spot. But when I’m entertaining, and want to get as much done ahead of time as possible, I find it easier to steam them. I like really thin spears for this dish, but they aren’t always available so be flexible and use what you can get. If I’m serving this as a single dish, I shave some pecorino or parmesan over the asparagus before the final drizzle of oil (sometimes a sprinkling of toasted fresh breadcrumbs too). But if the asparagus is part of a mixed antipasto I skip the cheese and add a little sprinkle of salt flakes. Steamed asparagus is also delicious served with sauce gribiche or rouille for dipping. I love the herbaceousness of sauvignon blanc with asparagus, and my favourite Aussie sauv blanc region is the Adelaide Hills. Try a glass of d’Arenberg’s The Broken Fishplate sauvignon blanc alongside this steamed asparagus with pecorino and you’ll see what I mean.
Serves 4 as part of an antipasti misti
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