- 900g Asparagus (washed, trimmed, and peeled)
- 5 Sprigs of Thyme
- 1 Bay Leaf
- 50ml Extra Virgin Olive Oil
- Fill a large pot with water and add your thyme, bay leaf and a generous pinch of salt and turn on the heat to high and bring the water to a rolling boil.
- When the water comes to a rolling boil, add your asparagus and cook for 1-3mins.
- Remove your asparagus and while still hot, lightly dress in olive oil.
- Place on a dish and serve.
- When picking asparagus, it’s best to pick ones that are bright green, have a firm body/stem and the tips are tight and compact. If the tips are starting to flower, it means they’re old.
- The cooking time for your asparagus will depend on their overall size and shape. Thin ones will only take about a minute to cook through, while thicker ones will take 2-3mins. They’re ready when they’ve changed colour to a bright vibrant green and have softened slightly but are still al dente.
- It’s important to dress your asparagus in olive oil immediately after you’ve finished cooking them, as the pores will have opened allowing the olive oil to seep in.
- Try to use good quality extra virgin olive oil, ideally the best you can afford. This will really make or break this dish as you have so few ingredients to hide behind.