Asparagus Escabeche

Escabeche usually apply fish or meat cooked and preserved in vinegar or citrus juice. This fragrant dish has some of the same flavours and can be eaten warm or at room temperature, as a tapas dish or a starter.

¼ tsp lightly crushed Fennel seeds, organic
1kg asparagus
4 tbsp olive oil
Zest and juice of an orange
1 tsp sugar
2 bay leaves (preferably fresh)
150ml water
4 tbsp good quality white-wine vinegar or white balsamic
Small bunch of parsley or mint, leaves roughly chopped

Trim the asparagus if it has any hard stalk ends. Heat the olive oil in a large non-corrosive pan over a medium-high heat and cook the asparagus for about 3 minutes, stirring once or twice. Add the garlic and cook until it starts to colour.
Stir in the rest of the ingredients, except the mint or parsley, and add salt and pepper to taste. Put a lid on the pan and cook for 5 minutes (or a little less if you prefer a little bite), gently stirring halfway through. Serve at room temperature or hot, scattered with fresh herbs.

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