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.
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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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