Lovely glossy green asparagus is coming into season now and there are few flavours that encapsulate the onset of warm summer evenings quite so well. I think of Christmas - heaven forbid, not yet - when I spy the first asparagus. It is the perfect vegetable to serve for special occasions, but equally delicious dipped into a softly boiled egg or drizzled with hollandaise for brekkie. I must even admit a tender spot for asparagus rolls - tasting of brine and ever so soggy, rolled up in soft white buttery bread - crusts cut off, of course.
Now, some tips about cooking. You should look for asparagus that stands proud. Do try purple or white if available, remembering that white asparagus, which is harvested while the spear is below the ground, needs to be peeled. Make sure you discard any bendy or rubbery specimens; fresh asparagus should squeak when the spears are gently rubbed. Cut or snap off the woody ends before cooking.
Asparagus can be plunged into boiling water for a short time, roasted, pan-fried or even eaten raw [save the thinnest and freshest for this].
Tinned for asparagus rolls aside, asparagus should never be overcooked. Four minutes should do it for green or purple while white will take around 10-15 depending on the thickness.
If not eating this delicious vegetable straight away, the spears will keep happily in the fridge for 2-3 days.
Chef's tip
If you buy asparagus during October from Foodtown, Countdown or Woolworths, a donation from each sale will be made to the Breast Cancer Foundation.
Recipes
Asparagus and prawn salad
Asparagus with poached egg, bacon and anchovy sauce
Asparagus, mushroom and basil risotto with pecorino
<i>Amanda Laird:</i> A bundle of joy (+recipes)
Asparagus. Photo / Babiche Martens.
AdvertisementAdvertise with NZME.