Vic Williams: Asparagus and parsnips

Asparagus and parsnips. Picture / Kellie Blizard

Serves 4 as a starter

20 asparagus spears
2-3 thin parsnips
1 small clove garlic juice of 1 lemon
4 tbsps extra-virgin olive oil
cracked black pepper
sea salt

Wash the asparagus spears and trim as outlined. Cut into halves or thirds. Peel the parsnips and cut into 1cm-square sticks approximately the same length as the asparagus pieces.

Bring a pot of water to the boil, salt and cook the parsnip pieces until just cooked, but still a little firm. Drain and place on paper towels to dry. Boil a second pot of water and cook the asparagus for 3-4 minutes. Pat dry with paper towels, then place in a bowl with the parsnip sticks. Part-crush the garlic, peel and bury among the asparagus and parsnip.

Toss with the lemon juice, olive oil and pepper and put aside to reach room temperature. Don't refrigerate. Just before serving, remove and discard the garlic. Add sea salt to the vegetables, arrange on plates and serve with triangles of thin toast drizzled with a little more of the same olive oil.