We’re right in the middle of asparagus season, and I am eating every spear I can lay my greedy little paws on. Whether I’ve bought it to cook at home (cheap Spanish bundles for a few quid on the Camden market stall by the station, or the good English stuff from M&S and the local greengrocers), or am ordering it in restaurants, I’m eating it at least twice a day.
I LOVE asparagus.
I’ve taken to cooking it on the crunchy side of al dente and sprinkling it with Balsamic vinegar as a snack. (Trying very hard to resist the temptation to just dunk it in buckets of butter and Maldon salt.)
For breakfast-y Sunday brunch last weekend I steamed a couple of spears in a puddle of water in a covered frying pan. Whilst it was cooking I fried a few mushroom slices in olive oil (my current obsession are King Oysters from Morrisons of all places).
Then I split a piece of baguette, pulled out all the interior crumb (because fewer carbs are good and so all my fillings would actually fit), added a little mayo, and layered up a couple of pieces of mozzarella, the mushrooms and the asparagus. Lots of grinds of black pepper and Maldon salt and I was done.
And there you have it: a mushroom asparagus mozzarella baguette sandwich.
Eat with enthusiasm.