Spring Side

Spring crops are a shameless display of freshness and youthful exuberance.

Crisp bunches of asparagus, with their deep purple tips and bright green stalks, are a favourite of mine at this time of year. They're a perfect side dish, and don't require much doctoring at all. The secret to perfect asparagus is to barely cook it so it stays crunchy and crisp.

Here's a simple take on the first asparagus of the season, with a refreshing nod to early summer.

ASPARAGUS WITH LAVENDER & GHEE

1 bunch asparagus, blanched
1 Tablespoon melted ghee (clarified butter)
1/2 lime, juiced
pinch of sea salt
1 1/2 teaspoon of lavender, crushed

Cut asparagus into 2 inch bits then blanch (drop in boiling water for 1-2 minutes. Remove and dip in ice water for 30 seconds to stop cooking process, then drain.)
Add melted ghee, lime juice & sea salt and toss. Garnish with lavender, crushed between your fingers.

To make this dish go from delish to decadent, dip asparagus in wasabi mayo. But remember: when it comes to eggs, go organic, or go home. Vegan mayo and margarine are always an option

Bon Appétit!