Ooh, another veggie one for the Columbo cookbook. This is a super easy, but very nice way of perking up asparagus.
Seen here beside the very last recipe I needed to test for the book, Laurence Harvey’s Chicken Pie.
I’ve done it! It was a gargantuan effort, and I’ve been piling on the pounds, but the core 60 recipes are all cooked – whoop whoop. Post on the pie is coming soon, but for now, here’s Ed’s way of zooshing up asparagus.
1 pound asparagus, tough stem ends removed
4 teaspoons fresh lemon juice
2 teaspoons extra-virgin olive oil
2 teaspoons orange juice
Cayenne pepper, to taste
Salt and black pepper, to taste
Cut asparagus into three inch pieces, steam until crisp-tender. Set aside. Meanwhile, in a small bowl, blend lemon juice, olive oil, orange juice, cayenne pepper, salt and black pepper. To serve, arrange asparagus on platter, then drizzle with dressing.
PS – eagle-eyed Columbo fans may wonder why I have 60 key recipes and not 69 (there are 69 episodes), the answer is request letters. There are a few co-stars in the later episodes I need to write to, asking for a favourite recipe. Keep your fingers crossed for me!
