Name: Green Asparagus ala Padda
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: European
Ingredients: 300–350g green asparagus, woody ends trimmed; 60–80g bacon bits; 1 tsp olive oil (only if the bacon does not release enough fat); 10g butter (about 1 small knob); Freshly ground black pepper, to taste; 1 tsp lemon juice (optional but recommended); 1 generous tbsp Charlie's Pickles Saltfish Padda; 1–2 tsp Charlie's Pickles Double-Infused Padda oil, drizzled at the end

Fried Spicy Asparagus

Green asparagus does not need much persuasion. A hot pan, a little bacon fat, a quick toss until the stalks turn glossy and tender, and you are almost there. The bacon brings salt and smoke, the asparagus keeps its green snap, and the final spoon of CP’s Saltfish Padda turns it from a side dish into something dangerously snackable.

Ingredients

300–350g green asparagus, woody ends trimmed
60–80g bacon bits
1 tsp olive oil, only if the bacon does not release enough fat
10g butter, about 1 small knob
Freshly ground black pepper, to taste
1 tsp lemon juice, optional but very good
1 generous tbsp Saltfish Padda
1–2 tsp Double-Infused Padda oil, drizzled over at the end

Steps

Add the bacon bits to a cold pan and cook over medium-low heat until the fat renders and the bacon turns crisp
Remove the bacon bits from the pan, leaving a little of the bacon fat behind
Turn the heat up to medium-high and add the green asparagus
Fry for 4–7 minutes, tossing occasionally, until bright green, lightly blistered, and tender with a little bite
Add a small knob of butter and return the bacon bits to the pan
Season with black pepper and, if desired, a small squeeze of lemon juice
Plate the asparagus while hot
Finish with a dollop of CP’s Saltfish Padda and a few extra drops of the oil over the top
Voilà, green asparagus with smoke, salt, crunch, and a final hit of deep umami.

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Fried Spicy Asparagus

Ingredients

Steps

Spiced Saltfish in Oil 150g+250g