Asparagus: the true king of spring time food

A FEW years ago the only asparagus you ever saw was the tinned variety which was mostly served wrapped in slices of ham on hors-d’oeuvre platters.

Fortunately during spring and summer we have access to bunches of lovely fresh asparagus which can be used in an array of delectable dishes. Tips for choosing and cooking asparagus The diameter of an asparagus spear

This indicates when it was harvested. Thick spears are generally harvested at the beginning of the season, the stalks then get thinner as the season wears on. Choose firm, bright green asparagus

Stalks must be plump with tightly closed tips. Fading colour is a sign of deterioration. Check the stem ends to make sure they look freshly cut, not shrivelled or dried out. Uncooked asparagus will stay fresh for three to four days in the refrigerator. The secret is to keep the vegetable cool

Keep them damp. Store spears upright in a container with the stems submerged in 2.5cm of water, then cover loosely with a plastic bag, or wrap the ends in moistened paper towels and store in a plastic bag. Grilling or roasting

This intensifies their inherent sweetness. Steamed or boiled asparagus is great for salads. To boil: wash the spears then plunge them into a pot of boiling water large enough to accommodate them in a single or double layer. Boil uncovered or they will go from a bright green to an army drab colour. As soon as they are ready, drain them and submerge them in ice water or run under the cold water for a few minutes.

Asparagus, Leek and Spinach Quiche (Serves 4-6)

Ingredients:

1 roll prepared shortcrust pastry

50g butter

3 leeks, thinly sliced

10ml chopped garlic

150g cleaned spinach, chopped

150g feta cheese, crumbled

100g cheddar cheese, grated

150g thin asparagus spears, blanched

250ml cream

4 eggs, beaten

salt and pepper

Method: Roll out the pastry and line a 15cm loose bottom quiche tin. Bake the pastry blind. Remove and cool. Melt the butter in a frying pan and fry the leeks and garlic over a medium heat until soft.

Add the spinach and fry until wilted. Remove from the heat and stir in the feta cheese. Reserve a few asparagus spears for decoration and chop the remainder. Add to the leek mixture. Sprinkle the pastry base with the cheddar cheese.

Top with the asparagus and spinach mixture. Beat together the cream and eggs and season well. Pour this mixture over the filling and bake at 180°C for 25-30 minutes or until set and golden brown. Remove and cool in the tin for 10 minutes.

Griddled Asparagus & Broccolini with sweet thick Soy Glaze (Serves 3 – 4)

Ingredients:

200g asparagus spears

200g broccolini spears

45ml black and white sesame seeds, toasted

black pepper

For the glaze:

30ml olive oil

60ml sweet thick soy sauce

15ml rice wine vinegar

5ml garlic paste

Method:

1. Trim the asparagus and broccoli spears and blanch in a pot of boiling water for 1 minute.

2. Drain and cool under cold, running water, then pat dry using a clean tea towel.

3. Heat a griddle pan on the stove.

4. Whisk the glaze ingredients together in a small bowl and use to baste the vegetable.

5. Sear the vegetables in a single layer, on the griddle pan for 1-2 minutes per side.

Transfer to a serving plate and scatter the toasted sesame seeds over the top.