Get a variety of asparagus. There are white and purple as well as green and they have subtle differences in flavour and texture. All can be used in the recipe that follows.
1kg of thick asparagus
16 female zucchini flowers (with the little zucchini attached)
extra virgin olive oil
red wine vinegar
salt and pepper
shavings of parmesan
Take 1kg of thick asparagus and trim the woody ends from each of the spears. Do this by holding each spear, one hand at each end, and bending slowly till it snaps. The point at which it snaps is where it begins to get woody.
Take 16 female zucchini flowers (with the little zucchini attached) and trim the ends of the zucchini. Bring a large pot of water to the boil, add the asparagus and simmer for 90 seconds. Add the zucchini flowers and simmer for another 30 seconds. Carefully take the vegetables out of the water and drain them well.
In a bowl dress them with 3-4 tbsp of extra virgin olive oil and a few splashes of red wine vinegar. Season with salt and pepper and add shavings of parmesan to taste.
Toss and serve hot or cold.
Makes enough for 4 or more.