Montalto Head Chef Martin Webster thinks nothing says Spring like asparagus. And right now you’ll find the daily harvest from Wendy’s Garden on our Spring Menu.
A recent trip to Japan inspired Martin to give his asparagus dish a simple twist that he thinks anyone can do at home.
So if you want a really easy way to wow with asparagus, here’s a great idea.
Pan roasted asparagus with lemon and shaved bonito
Dried bonito flakes (katsuobushi) is quite a staple in Japanese cuisine. In the markets of Japan it is graded according to the quality of the fresh bonito fish before it is dried. and then again after the dehydration process. This grading system determines the price of the product. Here in Australia you can buy decent quality katsuobushi from most Asian supermarkets. It is available in several grades and sizes.
1 bun Australian green asparagus
1/2 a lemon
20 ml olive oil
10g (a good pinch) dried bonito flakes (katsuobushi)
- Carefully wash the asparagus under cold water.
- Using a sharp knife cut the asparagus spears around two thirds down the spear towards the base. This will remove the woody, less palatable base of the spear. However, the fresher the asparagus the further down the spear you can cut it.
- In a medium size pan on the stove heat the olive oil over a medium to high heat.
- Once the oil is hot add the asparagus spears, being careful not to splash the oil. (it may spit a little)
- season with the salt and pepper whilst moving the asparagus around the pan with a pair of tongs. You want to make sure that the asparagus is cooking evenly by turning them every 10 seconds or so.
- Continue this process for about 2 minutes.
- Remove the asparagus from the pan and place them on a serving plate.
- Quickly, while they are still hot, squeeze the juice of half a lemon over the asparagus.
- Now sprinkle the bonito flakes evenly over the asparagus.
- Devour immediately.