10 tips for cooking with asparagus
Asparagus needs the chillier months to grow, so now is the time to enjoy the freshness of this superfood that’s low in fat and cholesterol, yet high in vitamin C, antioxidants and B-group vitamins. Enjoy!
- When shopping, look for firm, bright, smooth spears of uniform size with closed, compact tips. To keep asparagus fresher for longer, wrap in a damp tea towel, pop in a plastic bag and store in the crisper compartment of your fridge.
- Asparagus can be simply dressed in a lemon vinaigrette or served as a delicious side with brown butter and toasted pine-nuts or flaked almonds. Or toss it in a dressing of orange juice, olive oil, roughly chopped parsley and freshly ground black pepper.
- Make a delicious springtime salad of blanched asparagus, pink grapefruit and chervil.
- Make a scrumptious tart by arranging steamed asparagus in a simple line on a square of puff pastry. Bake in the oven for 20 minutes, or until the pastry is puffed and golden. Cut the pastry into four squares and serve with a dollop of crème fraiche, shaved parmesan and a green salad.
- Serve steamed asparagus “soldiers” with a soft boiled egg and crisp pancetta for a posh twist on breakfast.
- Stir-fry sliced chicken fillet with asparagus and mixed Asian mushrooms. Add a dash of soy and honey and serve with steamed rice.
- Serve an entrée of steamed asparagus with smoked salmon and a lemon-flavoured crème fraiche.
- Toss blanched asparagus pieces through a salad of finely sliced fennel, orange slices and finely chopped mint.
- Asparagus is fantastic when grilled on the barbecue. Toss a few trimmed stalks in oil, then grill for a few minutes, turning regularly. Toss in a little lemon juice and olive oil and serve with barbecued chicken or salmon.
- For a vegetarian twist, barbecue your asparagus with strips of red capsicum and serve with rocket and a spoonful of goats’ curd.
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