Asparagus
Asparagus
THE Best Spears OF YOUR LIFE!
W
ho doesn’t love the irresistible, snappy texture and delicate flavour of asparagus? This delicious spring veg makes a perfect starter, light snack, or side dish. But how do you cook it for the best results? Here are 6 ideas to get your mouth watering!
RICE FUSION Lightly steam some asparagus for a few minutes, chop roughly, then add to a risotto for the last 5 minutes of cooking. Throw in some prawns, a little chilli, a squeeze of lemon juice and you have the perfect supper dish. ROAST WITH THE MOST Add whole, raw asparagus to a tray bake of chopped veg, such as red onions, peppers and courgettes. Add a splash of olive oil and seasoning and roast at 180C for 20-30 minutes. Superb with your Sunday roast.
SALAD DAZE As the weather gets warmer, it’s time to break out the salads. Griddle some asparagus to get that lovely charred flavour, but leave al dente, chop roughly and add to a whole host of salads to add a vibrant green and deliciously warm dimension.
GOING DIPPY! Roll whole, raw asparagus spears in flour, then beaten egg, then a mixture of Panko/bread crumbs and Parmesan, and bake in the oven at 220C for 10-12 minutes until crisp and golden. Great to dip into mayo, salsa or just on their own. LUNCH CRUNCH Tired of the same old lunchtime sandwich? Mash some avocado with chilli and lemon juice, pile onto a slice of toasted sourdough bread, and top with some grilled asparagus spears. Add a drizzle of olive oil and a grind of black pepper and you’re good to go.
TART WITH A HEART! Spread some Dijon mustard and a layer of grated Gruyere or Cheddar cheese onto a sheet of ready-rolled puff pastry, leaving a 1-inch border around the edges. Arrange raw asparagus spears along the length of the pastry, then sprinkle with grated cheese and cook in the oven at 200C for 25-30 minutes until golden. Eat immediately…of course!
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