Food and illustration are two of my absolute favourite things… so combining the two, for me, is a recipe for amazingness! Inspired by a very special celebratory Mediterranean meal I cooked, here’s a little illustrated asparagus tapas dish and a compulsory bowl of olives (recipe below!)
Sautéed asparagus, toasted almonds & Manchego cheese
36 asparagus spears
140g unsalted butter
100g whole blanched almonds
Juice of 1 lemon
50g best-quality Manchego cheese
Bring a pan of salted water to the boil and plunge in the asparagus. Cook for 2-3 mins, drain, then leave them to sit somewhere warm.
Next, put the butter into a cold pan with the almonds. Carefully heat it up, watching that the butter doesn’t get too dark. When it just turns golden brown and is beginning to foam, remove from the heat and pour in the lemon juice to stop the cooking.
Arrange the asparagus onto 6 serving plates and spoon over some of the brown butter and almonds. Shave the cheese with a peeler, scatter over and serve.
Thanks for stopping by x