Green asparagus with Kombu or Sea spaghetti
The asparagus season is short, lasting from around early May for about 8 weeks, so make sure you make the most of it. To steer away from the traditional buttered, salted and peppered asparagus, why not try the following recipe?
10gr dried Kombu or Sea Spaghetti
6 green asparagus stems (of course if you prefer the white variety, I will have to allow this)
Soak the Kombu or Sea spaghetti for 30 minutes. Wash the asparagus stems thoroughly in a sink full of cold water. Then trim the stalks. Boil a pan of water and add the seaweed. Add the asparagus after 5 minutes and cook until just tender. The cooking time varies according to the thickness of the stems, but ranges between 3-5 minutes. Once it’s cooked, drain and pat dry on kitchen paper.