Anyway, I wanted to share with you a simple asparagus side dish we've been making lately, now that it's in season. It really is simplicity itself, with only three ingredients and almost no preparation time.
- Take some green asparagus - about two per person or so. Cut off the hard bit at the bottom (you can feel the hard part), then cut each stalk in four pieces.
- Steam the asparagus for a few minutes, until they're just getting soft. I guess boiling is fine too, we just haven't tried it. Check that they're done with a toothpick, and don't forget them, whatever you do. Soggy, limp overcooked asparagus is no fun. Cool them in cold water.
- Meanwhile, take some mayonnaise and either Swedish kaviar (salted, smoked cod roe in a tube) or Japanese mentaiko (marinated pollock roe) - the taste is surprisingly similar. Mix to taste in a small bowl; start with about a tablespoon of each, then adjust until you find a good balance between the creamy mayonnaise and the salty roe.
- Arrange the asparagus either all on one plate, or separately for each person. Dollop a bit of the mix on top, then serve.