Greek cuisine comprises a rich diversity of cooking styles, ingredients, and flavours. It also has a unique and colourful history dating from antiquity and has incorporated outside elements from Italian, Turkish and French cuisines.

Greek food is any ingenious way of making a simple meal using lots of fresh vegetables, lamb, fish, chicken, Feta cheese, olives, capers, and tomatoes. Herbs and spices generally include oregano, dill, fennel, bay leaves, cinnamon, allspice, and nutmeg. Greek cuisine relies on the tastes of the freshest produce available.

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24 large fresh asparagus

1 tbsp olive oil

Juice of 1 large lemon

1 cup avgolemono sauce, hot (recipe follows)

Dill, chopped, for garnish

Method

Trim the stems and cook the asparagus in boiling salted water with the lemon juice and oil added, just until tender.

Lift out gently with a slotted spoon and let drain. Pour the avgolemono sauce over the asparagus, sprinkle with the dill and serve at once.

Avgolemono Sauce

6 egg yolks

Juice of 2 lemons

1 cup warm but not hot chicken or beef stock

Salt and pepper to taste

Method

Beat together the egg yolks and lemon juice and add these to the stock. Over a low flame, stirring constantly, cook until the sauce has thickened.

Correct the seasoning with salt and pepper and serve hot. (Yields about 1 cup).