Re­joice: it’s as­para­gus sea­son. Even bet­ter, this recipe solves the prob­lem of how to cook thicker stalks with­out turn­ing the tips mushy.

Sunday Star-Times - Sunday Magazine - - FOOD, SAM MANNERING -

I’m leap­ing on the as­para­gus band­wagon

one more time. Of­ten with larger

as­para­gus one runs the dan­ger of

over­cook­ing one end and un­der­cook­ing the

other. This is an ex­cel­lent way of dodg­ing

that. If you ex­er­cise enough self con­trol, use

the left­over puree for break­fast the next

morn­ing as it is ab­so­lutely de­li­cious on toast

with a cou­ple of poached eggs. Just say­ing.

Poor old monk­fish doesn’t seem to get the

at­ten­tion it de­serves. Damn ugly things but

boy, are they de­li­cious. Ask for the cheeks, if

you can get them; they’re melt­ingly sweet.

I love go­ing down to the fish mar­kets to get

whole monk­fish; it al­ways cre­ates a stir.

Some­one will al­ways ask in hor­ror: “Are

you ac­tu­ally go­ing to eat that thing?” To

which I re­ply in the af­fir­ma­tive with the

ut­most rel­ish.

Also, who doesn’t love parme­san?


Prep time: 30 mins Cook time: 15 mins Serves: 4

1 large bunch of as­para­gus Olive oil

Sea salt and black pep­per Parme­san

For the fish: 600g monk­fish fil­lets

Sea salt and black pep­per

1 egg, beaten

4 tbsp flour

4 tbsp grated parme­san, plus ex­tra But­ter, for fry­ing

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