Simplicity. Reducing a thing back to its essence. It’s something that’s at the heart of many beautiful things and successul ideas. Google and Apple, Jamon Iberico and sashimi, pizza and kebabs. All very simple.
When you pare something right back, you can’t obfuscate or camouflage. And you must use the very best ingredients. Which is why the English asparagus season is such a wonderful time of year.
You don’t need to mess with them, make complex reductions or precariously balance flavours. Just steam, boil or grill until they are done. Eat them with a little lemon juice and melted butter. Or with a poached egg, even some hollandaise (although, heretic that I am, I prefer the first two).
Trim the woody ends, boil for 3-5 minutes (depending on their thickness), then serve. Don’t mess with them, don’t fiddle. Just cook, eat, enjoy.
I had the ones above on a salad with pine nuts and parmesan and dressing consisting of 2tblsp white wine vinegar, 5tblsp EV olive oil, 2tsp dijon mustard.