20th October 2016
Interview: Killian Fox
Photographs: Yousef Eldin
Serves 2 to 4
6 or 7 spears white asparagus, peeled
1 pinch salt
1 pinch sugar
A squeeze of lemon juice
½ pear, roughly chopped
1 head Little Gem lettuce, separated into leaves
2 sprigs oregano, roughly chopped
Olive oil (Konstantin uses oil from Kalamata)
Smoked char (or another freshwater fish like trout), thickly cut
Bring a pot of water to the boil. Add the white asparagus with the salt, sugar and a squeeze of lemon and simmer the spears for 7-8 minutes, until tender. Refresh and set aside.
Combine the pear, lettuce leaves, half the oregano, a pinch of salt and a few grinds of black pepper in a small bowl. Toss with 4 tbsp olive oil and 2 tbsp apple vinegar before transferring the salad to a larger bowl for serving.
Drizzle some olive oil into a frying pan over a high heat. Add the white asparagus and fry for 2-3 minutes. Add the rest of the oregano and another slug of vinegar during cooking.
Once cooked, cut the asparagus into threes on an angle and add to the salad. Coat the salad with the juices from the pan before topping with the smoked char. Serve with good bread, along with more olive oil and vinegar.