Green are the only fresh asparagus we find here, on the island. They come usually from the Peloponnese and are succulent, and wonderful. We like to briefly grill them on a stovetop griddle, on a non-stick pan, simply rubbed with olive oil and serve them sprinkled with some local, delicious finishing salt. I love the taste peppers impart to the olive oil, and whatever is fried with or after them, see this variation of the simply grilled-fried asparagus, as I combine them with sliced zucchini.
If you would like to make this a main course add some olive-oil-fried eggs.
Serves 4-5 as first course or side-dish (more…)