Recipe courtesy of "Superfoods: Nutrient-Dense Foods to Protect Your Health" by Michael van Straten and Barbara Griggs, copyright 2006. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 lb (500 g) asparagus||juice of a big lemon|
|3 tbs extra-virgin olive oil||black pepper|
Wash the asparagus thoroughly and trim off the tough bottoms of the stalks: do not discard these, as you can use them for soup together with the asparagus cooking water. An asparagus steamer gives the best results, but failing that, cook them lying flat in boiling water in a deep, wide frying pan – or even a wok. They are done when you can easily pierce the fleshiest part of the stems with a knife. Drain – saving the water – and set aside to cool. To make the dressing, combine the oil, lemon juice, and pepper in a jug.
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