Asparagus With Fresh Mackeral Or Gammon Steaks, You Say Recipe

How to make it

---

• wash asparagus
• break off the bottoms of the asparagus stalk 1/3 way up from bottom (unless you are using heads). they will snap naturally
• peel them at the botttoms if necessary to make them the same thickness so as to cook evenly, you also may need to peel them if the skin is a bit tough too.
• using a large pan with a temp of med-high add the asparagus at one side of the pan and the gammon steaks or mackeral on the other. give each 3+ minutes (turning) then combine or put them together for a further 2+ minutes
• and in one more final minute place the gammon steaks or mackeral on top of the asparagus to let its juices soak the asparagus (reduce heat if need be as this is just to juice the asparagus).
• the asparagus should be easily pierced but please leave a bit of bite so depending on your cooker you may have to slightly vary the times. plus you want to leave some nutrients in there
• the point to puting them in the same pan at the same time is to give the asparagus that added flavour and great texture.
• the salt in the gammon will help the asparagus texture and natural flavour or the oils of the mackeral will really get it going
• great beginner for those anti-asparagus people.
• although you should eat fresh veg moreso than red meat I would only eat this once a month or less due to the salt (and fat) content in the gammon. but eat the mackeral version once a week.
• asparagus is only in season for a short while so get it while you can and try cooking it other ways, like in the oven, blanched or grilled (don't let it dry out).
• this can be eaten as it is or with some of my favourite mixed mash of carrots, brocolli and fresh white potatoes.
• or cut sweet potatoes into strips and cook in the oven until on their way to being crisp at the edges and soft in the middle (maybe start these before the asparagus and gammon).
• enjoy