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
Himalayan Salt Blocks can be purchased in a variety of sizes and shapes from places like Williams Sonoma, Cost Plus World Market, and Sur La Table (affiliate link)
I cant wait to try out more salt block cooking!(and chilling…and grilling…etc.)
Looking for more ways to cook asparagus? check out 21 ways to eat asparagus and grilled polenta and veggies
- 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.)
RUTH PALMA
Thanks for all instructions. i just bought a plate and wondered how to use and care for it. All of the information you provided is helping me already. Again, Thanks!
Susan
Thanks Ruth!
K
How do you clean it, especially after cooking fish or meat on it.?
Susan
Cleaning the salt block is actually very easy. You’ll want to make sure the salt block is fully cooled before cleaning. The best way to clean the block is with a damp unused sponge. Wet the surface of the block and scrub to clean. Tough to remove bits can be scrubbed with the abrasive side of the sponge or a mildly abrasive brush. Rinse with water and pat dry with paper towel (or a clean dish towel). Let air dry before putting the salt block away. Salt is anti- microbial so you don’t need to use any soap when cleaning. In fact, don’t use soap because the salt block may absorb the soap and affect the flavor when cooking. Hope that helps!
Rob
Perfect! I was wondering how baking asparagus on my salt block would go, and here you are showing me this exactly! Thanks!