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2
Easy
By Rose Elliot
Published 2019
Such a simple and refreshing way to serve asparagus! It’s particularly lovely as a starter to an Eastern-style meal, such as Persian Pilaf or Aubergine Pilaf Cake.
Bring a 1cm (½in) depth of water to the boil in a saucepan, add the asparagus and cook for about 3 minutes (if slim), or 5–7 minutes, or even longer (if thick), until they are just tender to the point of a knife. Drain and plunge into cold water to stop the cooking process, then drain again.
Divide the asparagus between two serving plates, drizzle with the shoyu and sprinkle with the se