Asparagus with Young Garlic and Horseradish – phase 1-4, serves 4
as adapted from food52
- Sea salt
- 1 head young garlic
- 1 pound asparagus, trimmed and washed
- 2 teaspoons freshly grated horseradish root
- 1 tablespoon olive oil
- 1/4 of a lemon
- Bring a large pot of generously salted water to a boil. While it heats, slice garlic as thinly as possible. Gather up the garlic in a bowl, season with sea salt and work the salt into the sliced garlic using your fingers. Your fingers will smell of garlic — yes! — and it’s a nice spring-like aroma. Let sit for at least 10 minutes.
- When the water boils, add the asparagus and cook for 2 minutes. Drain and plunge into a bowl of ice water to stop the cooking. Drain and dry the asparagus spears, then cut thinly (1/4-inch) on the bias. Arrange the asparagus on a platter (or individual plates). Sprinkle the garlic over the asparagus. Drizzle some oil over the asparagus — it’s ok if it pools a little, especially if it’s good oil. Using a vegetable peeler, scrape away about 1 inch of the horseradish skin from the end of the root; give it a rinse. Grate the white root over the asparagus — about 2 teaspoons of horseradish. Season with more salt, if needed, and serve with lemon wedges.