Asparagus - or spargel, in German - is one of those foods that I can easily live without, but once the year, when the season is in full bloom - mid-May and end of June - I want to try it, for creating at least one new recipe. In most cases, I consider it a relatively bland food, without any special features and no taste to long about for the rest of the year.
This year, I tried to use my treasure of spices from the multi-awarded Spice Kitchen UK, part of their Brand Ambassador Program. Not an easy choice given their exquisite collection of top spices, but in the end I decided to add to my hard boiled - 25 minutes at 250C - asparagus the Urfa Biber (Isot Pepper). Part of the red pepper family, this spice adds a mild flavor to the dish, not too salty, not too hot, just that pinch that bring taste to the neutral asparagus. I usually add salt - especially when matchen with boiled potatoes, but this time it was just enough to bring the healthy life - read it taste - to my dish. All you need is half tea spoon of this magic black spice spread over your dish.
Pair it with a cold whit wine and life couldn't get any better...
Disclaimer: Spices offered by Spice Kitchen UK, part of their Brand Ambassador Program, but the opinions are, as usual, my own