May is the month of asparagus in the UK, and when you get some tender asparagus spears in super offer at the supermarket, you’d be a fool not to buy them. And I wasn’t a fool guys! But instead of steaming or boiling them – as I usually do – I wanted to try something different. Every single cooking magazine these days is dedicated to this tasty vegetable, and the sources of inspiration are various and tantalising.
So, looking at all these fabulous ideas, I decided to char the asparagus in the oven, and serve them as an accompaniment to a couple of salmon fillets I had in the freezer (yes, I know, I’m addicted to salmon!) that I baked with a very simple seasoning. What came out was nicer than I was expecting.
INGREDIENTS (serves 1)
- 2 small or 1 large salmon fillet (but any mild fish will do the job!)
- bunch of tender asparagus spears
- salt, pepper to taste
- extra virgin olive oil
- 2 tbsp rocket pesto (find the recipe here)
Pre-heat the oven to 200°C fan. Line a baking tray with some greaseproof paper and place the fish in the centre. Put the asparagus spears on each side, season with salt and pepper and drizzle over some olive oil. Bake for 15-20 minutes (even less if the fish is fresh and not frozen) until the asparagus is charred but not burned.
Turn off the oven, plate up fish and vegetables and spoon the rocket and kale pesto over the fillets. Return to the oven for just a couple of minutes to allow the sauce to melt (be careful that the dish doesn’t heat up too much!), and serve.