Earthy asparagus never tasted so good when it's dressed in this sweet, spiced and umami flavour bomb. A simple and fantastically effective little side dish from France.
Heat about 2 cups lightly salted water in a deep frying pan until boilingAdd the asparagus and blanch for 2 minutes. Remove from the pan and drain the water.
Wipe the pan and return to the heat (medium). Add the olive oil and heat until just hot.Add the garlic and fry briefly before adding the asparagus back to the pan. Let the asparagus fry for 3-4 minutes, tossing to turn frequently.Remove from the heat and using tongs, arrange the asparagus on a platter.
To make the dressing
Whisk together the extra virgin olive oil, Dijon mustard, and vinegar until creamy and smooth.Drizzle this over the asparagus then, if using, sprinkle with the pepper flakes. Season with a little salt and black pepper and serve.Serve warm or at room temperature.
Notes
To make this a delicious appetiser, poach or fry a couple of eggs and serve alongside with some toasted crunchy bread.