 Fresh baby asparagus with chervil and lemon dressing 'Velocius quam asparagi coquantur' is a Roman proverb that translates to 'more swiftly than asparagus stems are cooked'. These words of kitchen wisdom originated from Emperor Augustus, according to food history, yet are still relevant today. For the best and most delicious asparagus has been cooked only very briefly, until just tender.  Baby asparagus is sold in 100g bunches, trimmed and ready to cook and eat  Freshly picked offerings from my Lemon Fairy  Chervil has a delicate anise-like flavour, not dissimilar to tarragon My recipe is adapted from one given by Lena Raab in Cooking with Asparagus, a brilliant title which is sadly no longer in print. I've used new season's baby asparagus that was generously delivered fresh to my doorstep by the Australian Asparagus Council (thank you!), combined with freshly picked lemons (a gift from my Lemon Fairy), freshly picked chervil from my kitchen garden (which somehow survived the frosts of a truly bitter Winter), and award winning extra virgin olive oil from Cobram Estate. BABY ASPARAGUS WITH CHERVIL & LEMON DRESSING 1 x 100g bunch of baby asparagus juice and finely chopped zest of a lemon 2 teaspoons EVOO (or more, to taste) a few sprigs of fresh chervil sea salt and freshly cracked pepper, optional Blanch the asparagus briefly in a centimetre of water, then drain and refresh quickly with ice cold water. Meanwhile, combine the lemon juice and EVOO in a small jug. Arrange the asparagus in an attractive serving dish. Sprinkle with the dressing and lemon zest (season with salt and pepper if desired). Garnish with sprigs of chervil. Allow the flavours to develop before serving. Serves 2-4. The process in pictures... A fresh and simple Springtime dish that is prepared in a flash  Do you grow chervil or tarragon in your kitchen garden? Have you tried the first of the season's asparagus?
Lizzy
28/9/2012 08:44:54 pm
Oops, I almost did that too, Amanda. Actually I think I did pull out one bunch of tarragon. To my surprise, three little plants have reappeared!
Eha
29/9/2012 04:54:45 pm
The dish I most associate with the joy of spring: quite my favourite season! My beautiful Meyer lemon tree just outside my window here, still has some juicy fruit on offer - but for the second year my nurserman has not stocked the delicate chervil: lemon thyme may have to do . . . Lovely photo!
Lizzy
29/9/2012 06:19:30 pm
Hello Eha... oh, I am envious of your having a Meyer lemon tree outside your kitchen window. I have a tiny one in a pot. My lemon fairy brings me fresh lemons from hers, god love her! (Thanks Ann!!!), Chervil is so lovely. Can you grow it from seed?
Lizzy
29/9/2012 06:19:54 pm
Maureen, sure thing! Come over. Let's cook together. 29/9/2012 06:23:55 pm
How fresh and beautiful! The lemon dressing sounds perfect with asparagus.
Lizzy
29/9/2012 06:28:43 pm
Laura, thank you. So simple, so fresh, so tasty!
Lizzy
30/9/2012 02:35:54 pm
Hi Glenda... thanks for stopping by ; D 30/9/2012 09:36:43 pm
Beautiful recipe Lizzy - it is the essence of Spring, such beautiful colours and flavours. My little chervil seeds have just sprouted - I'll look forward to trying out this recipe as soon as they have grown a bit more!! : )
Lizzy
30/9/2012 09:51:29 pm
Thank you so much! I was amazed that my chervil came through the winter! Happy cooking my friend. 30/9/2012 11:13:18 pm
This is how I love asparagus too-it doesn't need a whole lot of flavours to mask it. Simple and delicious! :)
Lizzy
1/10/2012 10:58:22 pm
So true, Lorraine. ; D 1/10/2012 11:17:09 am
i only eat the asparagus my father grows - so i know i am eatign it seasonally and fresh. it means i donlt eat a lot of it, but it makes it very special that way. i need to grow my own! i usually eat it with a little melting butter and salt and pepper. yum.
Lizzy
1/10/2012 10:58:52 pm
Oh how wonderful. With butter and seasoning is perfect! 1/10/2012 11:37:47 am
So lovely, fresh and simple! I have asparagus growing in my garden, but it's still too skinny to pick- maybe next season?
Lizzy
1/10/2012 10:59:12 pm
Ah Bec... how excellent!
Lizzy
1/10/2012 10:59:26 pm
Thank you Rosa ; D
Lizzy
2/10/2012 09:14:08 am
Dear El, I cannot wait for some warmth. Our climate is changing... while we are in October, I have the heating on in the mornings as we are still dropping into minuses! Today it will be 23 degrees C, just lovely! Thanks for stopping by.
Lizzy
3/10/2012 08:57:12 pm
Hi Fiona, I hope there is still asparagus around when you come home!
Lizzy
3/10/2012 08:57:28 pm
So true, Muppy! ; D 6/10/2012 12:25:05 am
What a simple and delicious dish for the start of spring! I have tarragon growing but it has nearly been accidentally pulled out also :0
Lizzy
15/10/2012 09:10:27 pm
Yes, I nearly pulled my tarragon out too when it regrew after winter! Thank you for your kind words.
Lizzy
15/10/2012 09:10:53 pm
Autumn is lovely, isn't it. Each new season brings with it special joys. 7/10/2012 12:10:36 am
I think is very good.
Lizzy
15/10/2012 09:11:12 pm
Dear Albert, grazie! Comments are closed.
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Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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Winner ABC's 2015 Australia Cooks competition,
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