Asparagus With Hogweed And Mead Recipe

Cooking Directions

• STEP 1.Start by blanching the asparagus in boiling salted water for 2-3 minutes, until tender but still crisp. Drain and set aside.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add the hogweed leaves and stems and sauté for 3-4 minutes, until wilted.
• STEP 3.Add the blanched asparagus to the skillet and toss to combine with the hogweed. Cook for an additional 2-3 minutes, until heated through.
• STEP 4.Drizzle the mead over the asparagus and hogweed mixture and cook for another minute, until the flavors meld together.
• STEP 5.Remove from heat and serve the asparagus with hogweed and mead immediately. Enjoy!

Cooking Tips

• Be careful when handling hogweed, as it can cause skin irritation. Wear gloves or use tongs to handle the leaves and stems.
• If you can't find hogweed, you can substitute it with other bitter greens like dandelion greens or arugula.
• Choose a good quality mead for this recipe, as it will greatly impact the flavor of the dish.

Storage and Serving

• Asparagus with hogweed and mead is best served immediately while still warm.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a skillet over medium heat until heated through.