Recipes
Three great asparagus recipes for you to try
Buying, cooking and eating asparagus |
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• Asparagus come in three colours: green, white and purple. Green asparagus are the most popular in Australia, whereas in parts of Europe white asparagus (which never see the light of day) are highly prized. Purple asparagus are best eaten raw, because cooking obliterates the purple colour and they’ll end up the same colour as those that start out green.
• Buy asparagus which are crisp and glossy – give limp and dull looking specimens a miss. Remove the elastic bands and store asparagus, loosely packed in a plastic bag, in the vegetable drawer of the fridge.
• To prepare green or purple asparagus for cooking, simply hold the whole spear in both hands and bend, so the woody end snaps off. White asparagus spears need to be peeled all the way, from spear down. • Asparagus can be eaten raw, or can be boiled in water, steamed, grilled, roasted, stir-fried, cooked in a risotto or soup. • Etiquette frowns on eating asparagus with a knife and fork. Simply use your fingers to lift a spear to your mouth, subtly supporting it with a fork. When eating asparagus this way, provide finger bowls filled with hot water and a good squeeze of lemon juice for your diners. Generous-sized napkins are a must. |
Bruschetta with roast asparagus and poached egg |
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750g asparagus, woody ends snapped off
1 tablespoon extra virgin olive oil
Maldon sea salt flakes 4 thick slices Italian-type bread, such as ciabatta or pane di casa 2 large cloves garlic, halved 4 large eggs, poached 500g cherry truss tomatoes, to serve 1. Preheat the oven to 250°C (230°C fan). Toss the asparagus in the oil and place in one layer in a baking dish. Season with salt. Cook in the preheated oven for 8 minutes, or until the spears are tender and browning in spots. Remove from the oven and keep warm. 2. Meanwhile, grill the bread on both sides and arrange on plates. While still warm, rub one side vigorously with the cut sides of the garlic cloves. Briefly grill the truss tomatoes, until they just start to burst. 3. Arrange asparagus on the garlic-rubbed side of the toast and season with freshly ground pepper. Top each with a poached egg and serve immediately, with some cherry tomatoes on the side. Serves 4 |
Linguine with asparagus and prosciutto |
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2 large cloves garlic, chopped
1 small hot red chilli, chopped 2 tablespoons extra virgin olive oil 2 bunches green asparagus 8 thin slices prosciutto, cut into strips lengthwise 400g linguine handful basil leaves 1. Combine the garlic, chilli and oil in a frying pan, large enough to hold all the ingredients, including pasta, later. Set over very low heat until garlic is fragrant, about 10 minutes, stirring from time to time. 2. Meanwhile, break off the woody bottom part of the asparagus stems. Cut off the heads and slice the stems diagonally into 4cm pieces. Bring a pot of water to a boil, large enough to cook the pasta later. Plunge the heads and stems into the boiling water and cook 2 minutes, or until bright green. 3. Remove with a slotted spoon to the garlic mixture, add the prosciutto, and cook over low heat until the pasta is ready. 4. Return the water to a boil, add pasta and cook until al dente. Drain, reserving a small jugful of the cooking water. Add pasta to the asparagus mixture, toss well, adding the basil leaves, and a little of the pasta cooking water, if necessary. Serve immediately in heated bowls. Serves 4 |
Grilled asparagus with sesame, ginger and soy |
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1cm piece fresh ginger, very finely chopped
1 teaspoon freshly squeezed lime juice 1/2 red chilli, very finely chopped 1 tablespoon water 1kg thick green asparagus, woody ends snapped off 1 tablespoon peanut oil 2 large cloves garlic, finely chopped 1 heaped tablespoon sesame seeds 1 1/2 tablespoon soy sauce 1. Preheat a stovetop griller. Combine the ginger, lime juice, chilli and water in a small bowl and stir well. Set aside. 2. Toss the asparagus in the oil and grill until charred on all sides. Add the garlic and sesame seeds and toss briefly. 3. Add the soy, the reserved ginger mixture and remove from the heat. Serve immediately. |