White asparagus are usually simmered in water. Try something different for a change and pan-fry them. Tastes wonderful with a fresh vinaigrette dressing.
Peel the asparagus with a peeler and trim away the woody lower 3 cm of the spears. Bring a large pan with 3 litres of water to the boil and add the butter, sugar and 1 teaspoon of salt. Place the asparagus in the boiling water, then remove the pan from the heat.
Leave to stand for 4 minutes, then drain on kitchen paper.
In the meanwhile, make the vinaigrette. Combine the dill, parsley, chives, 3 tablespoons of olive oil, honey and mustard in the bowl of the hand blender. Mix to create a smooth vinaigrette. Season with salt and pepper.
Slice the garlic into quarters. Heat the rest of the olive oil in large frying pan. Fry the asparagus and garlic on a high heat for about 5 minutes. Serve the asparagus on a large plate with the fried garlic and drizzle with the vinaigrette.
Tip: Do not peel the asparagus too thin. The peel is fibrous and tastes bitter so make sure you remove it from all around the spears.
