- 20 white asparagus spears (320g/ 11.2oz), washed and trimmed
- 1 tablespoon (13.5g/ 15 ml) olive oil
- salt to taste
- white pepper to taste
Oven: Preheat oven to 400F/ 204C/ Gas Mark 6. Wash and trim asparagus spears. Toss lightly with the olive oil to coat. Place on a parchment covered baking sheet. Season with salt and white pepper to taste. Bake for 15-20 minutes.
Grill: Heat grill to medium-high heat. Wash and trim asparagus spears. Toss lightly with the olive oil to coat. Season with salt and pepper to taste. Place on a a grill sheet or right on the grill. Grill for 5-7 minutes, turning them every few minutes to prevent burning.
Pressure Cooker: Place washed and trimmed asparagus stalks flat in the bottom of the pressure cooker. Add 1/2 cup (118ml) water (or the minimum for your unit), and close the lid securely. Cook on high for 2-3 minutes. When done cooking, safely release the pressure and safely open the lid.
Base recipe makes 2 servings of 10 asparagus spears a piece.