February 27, 2018
Gentle asparagus is most delicious when prepared in a simple manner. If grilled with a little salt, olive oil and a dash of lemon juice, their unique and divine taste comes to the fore.
Asparagus is a seasonal, genuine spring vegetable, whose young sprouts ripen in May and June, and since recently it has been in abundance in our country, as well. It used to be used as a medicinal plant with a favorable effect on the bowels, kidneys and liver, because, among other things, it helps to remove excess fluid from the body.
Young asparagus is very easy to prepare. They are baked fast and ready in no time. Serve them as light lunch, dinner or side dish to meat or roasted vegetables. With grilled asparagus we served ajvar as a dip which, owing to its rich aroma, perfectly completed the juicy flavor of young green asparagus.
- a bundle of fresh green asparagus
- 1 tablespoon oil
- salt to taste
- 1 lemon
- parsley and garlic (optional)
- ajvar as side dish
Wash the asparagus and cut the thickened ends. The best way to safely remove the inedible thickened part of the asparagus is to bend each asparagus easily until it breaks, the asparagus will break in a place where it becomes juicy and soft.
Grill the asparagus briefly from all sides so that they become fine and crispy but retain all the juice inside and during cooking you can optionally pour a mixture of oil, garlic and parsley over.
Sprinkle the prepared asparagus with a little lemon juice and serve with ajvar as a dip or dressing.