Warm Spring asparagus with garlic dressing

A nutritious and very tasty vegetarian recipe to serve as a side dish next to any roast meat. It is based on a traditional recipe from Paros island, where the "wild" asparagus ("Kalfa" as the locals call them) grow. In many cases this recipe is also served as a warm salad at the Easter table. The locals, though, use to serve these asparagus boiled along with "skordalia" (the traditional garlic-based dip) any day throughout Spring time. The version we have today is a more simplified and lighter one but still delicious and a great idea to be served next to your Easter Sunday roast!

From "Cook Book" magazine of "ETHNOS" newspaper



Ingredients (for 6 people):
1Kg of Spring asparagus (if wild even better)
½ tea-cup of olive oil
1 large clove of garlic
1 tbsp of malt vinegar
salt
pepper

Method:
Wash and clean the asparagus and put in a large pot with just a 1/2 cup of water. "Blanch" on medium heat just for a few minutes so to remain "al dente".

Drain in a colander and arrange on a serving platter.

Put in a blender the olive oil, the garlic, the vinegar and salt and whiz the ingredients until you have a creamy (rather thick-ish) dressing.

Drizzle over the asparagus, season with plenty of pepper and serve while they are still warm.