I’m going to make a big bold statement…This was the BEST! (yes all caps are necessary) asparagus I’ve ever had! Yes …THE BEST! Perfectly tender with just the right amount of crisp and a faint imparting of saltiness.
This beautiful luminescent pink Himalayan Salt block was a gift from a friend . I’ve seen these before both in stores and restaurants but now I was able to try one out for myself.
Himalayan salt blocks come from ocean deposits that are mined in the Himalayan area in Pakistan. Harvested in boulders and then hand cut by local masons and transformed into a variety of shapes.
Himalayan salt blocks are non-porous and have very little moisture, allowing them to be heated to very high temperatures (above 700 F) or chilled below zero degrees. The non-porous surface means that only a faint amount of saltiness is imparted to the food that comes in contact with the block. In addition, the salt blocks also contain trace elements of other minerals, giving the flavor more complexity than salt alone.
I’m using my salt block to make this easy and flavorful asparagus, but the Himalayan salt blocks are really versatile and can be used for so many things.
They can be used chilled to serve such things as sushi, salads, appetizers, or fruit plates. They can also be heated either in the oven or over direct gas flame for cooking things such as vegetables, fish, poultry, or searing prawns and seafood.
Himalayan Salt Blocks are so versatile that James Beard award winner Mark Bitterman wrote a whole cookbook dedicated to cooking with salt blocks (with 70 recipes) Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing, and Serving on Himalayan Salt Blocks
I cant wait to try out more salt block cooking!(and chilling…and grilling…etc.)
- 1 lb fresh asparagus
- 1 Tbsp olive oil
- fresh cracked pepper to taste
- Place Himalayan salt block in oven and set to 400 F. Let salt block heat up as oven heats.
- Coat asparagus with olive oil. Add desired amount of fresh cracked pepper. Place on salt block in oven. Cook until spears are tender, turning once ( approx. 10 min.)