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Recipe for Sparangia Ladolemono – Greek Asparagus with Oil and Lemon

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In Greece, this dish is typically prepared when the asparagus are fresh. It works best with asparagus that appear early in the growing season.

Sparangia Ladolemono Recipe Ingredients:

  • 2 pounds fresh asparagus
  • Pinch of salt
  • 1 recipe ladolemono
  • 3 tablespoons chopped, fresh mint or parsley

Instructions:

Snap the hard bottoms off each of the asparagus stalks. Fill a medium saucepan with water and bring it to a boil over high heat with the pan covered. Uncover the pan and add a pinch of salt and the asparagus stalks. Lower the heat to medium and simmer for about 3-5 minutes until the asparagus are slightly tender.

Strain through a colander and rinse with cold water to stop the cooking process and then lay them out on paper towels until they dry.

Prepare the ladolemono according to the recipe instructions. Place the asparagus in a bowl or shallow dish and pour the ladolemono over it. Toss the asparagus gently to coat. Cover the bowl with plastic wrap and place in the refrigerator until serving. You should let the asparagus marinate in the ladolemono for at least two hours before serving. When ready to serve, transfer asparagus and marinade to a serving dish and sprinkle with chopped mint or parsley.

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This post was written by GreekBoston.com