Spareribs with Green Asparagus

Easy ideas and recipes with asparagus to better enjoy this vegetable and prepare light and delicate dishes.  I love asparagus and I love to always find new asparagus recipes to prepare. Asparagus is an unusual vegetable: they have a delicate, yet unmistakable flavor, in a single long stem they have two different consistencies, the crunchy and firm tip and the stem with a tender heart. Their gentle flavor makes them so versatile that they are the protagonists of many dishes. From appetizers to first courses, we can't get enough of asparagus recipes.

The recipes with asparagus are many, but it is important to know how to treat the raw material well. The asparagus tips are the favorite for risotto lovers, while the stems cut into slices are also perfect in a pan or to prepare delicious velvety sauces. This is a great idea if you are wondering how to use the hard stems of asparagus: steam them and then blend them with fresh robiola. A perfect example of a recipe for sauces with asparagus to season this dish.

Ingredients

2 ½ kilograms beef rib

sunflower oil (for brushing) 2

garlic cloves 1

onion 2

red chili peppers 50 grams

honey 1 tsp

salt

freshly ground peppers 4 tbsps

tomato paste 2 tbsps

wine vinegar

tabasco sauce 600 grams

green asparagus

Preparation steps

Trim the ribs, rinse and pat dry. Cut into individual ribs. Place in boiling water then reduce the heat and simmer for about 20 minutes. Drain and pat dry. Peel the garlic and onion and chop coarsely. Trim, rinse, halve and roughly chop the chilies. Transfer to a saucepan along with the onion, garlic, honey, salt, tomato paste, vinegar and hot sauce. Add 200 ml (approximately 3/4 cup) water, season with pepper and simmer for about 10 minutes. Remove from the heat and let cool. Coat the ribs with a little oil and grill for about 20 minutes, brushing occasionally with the sauce. Meanwhile, peel the asparagus, drizzle with a little oil, season with salt and pepper and grill for 6-8 minutes. Serve the spareribs and asparagus on warmed serving plates.