SPRING is the time for asparagus heads to appear - and there are many different ways to cook this much sought after vegetable.
Heather Carston
SPRING is here, even if the date hasn’t quite caught up – the daffodils and lambs are in full bloom, and the buds of many of our fruit trees have begun to appear.
One of the earliest arrivals in the gardens in spring is the perennial favourite, asparagus.
I was talking to a friend of mine the other day who confessed she’d never cooked it because she didn’t know how.
This wonderfully versatile vegetable, which can be left in its possie in your garden all year-round while waiting for its spring appearance, can be cooked in so many ways, from steamed to roasted, as part of a bigger dish or simply on its own in butter or a good Hollandaise sauce.
Below are some of the many ways I use this great vegetable for the entire time it’s either in my garden – or in the supermarket.
Roasting asparagus brings out its natural sweetness and adds a delightful char. Toss the asparagus with olive oil, salt, and pepper, then spread it out on a baking sheet. Roast in a preheated oven at 200C for about 15-20 minutes until tender and slightly crispy. Finish with a drizzle of lemon juice for a zesty touch. I like to wrap mine with either prosciutto ham or streaky bacon (either is nice) – and if you like a sweet taste, a light drizzle with maple syrup at serving time.
Grilled asparagus offers a smoky flavour and an appealing texture. Coat the spears with olive oil and seasonings (lemon pepper is great) before placing them on a preheated grill. Cook for three to five minutes, turning occasionally, until they have grill marks and are tender, yet slightly crunchy.
Steaming is a gentle method that preserves the vibrant green colour and delicate taste of asparagus. Place the stems in a steamer basket over boiling water and cook for three minutes until just tender. Immediately transfer them to ice water to stop the cooking process and maintain their colour. This is great served with a Hollandaise sauce, or a lightly herbed butter poured over.
Stir-frying asparagus with other vegetables and proteins creates a quick and flavourful dish. Cut the asparagus into bite-sized pieces and stir-fry in a hot pan with some garlic and ginger for a minute or two. Add other ingredients like capsicums, sliced button mushrooms, carrots and spring onions, and finish with a drizzle of soy sauce.
Sautéing asparagus in a pan with olive oil and seasonings is another simple way to enjoy its natural taste. Heat the oil, add the asparagus spears, and cook for five to seven minutes until they are tender, but still have a slight bite. Squeeze lemon juice over the top before serving.
Incorporate asparagus into various baked dishes, like quiches and frittatas. The asparagus adds both flavour and visual appeal to these dishes. Just ensure that the asparagus is slightly steamed or parboiled before adding it to the bake, as the baking time might not be enough to fully cook raw asparagus.
Blend cooked asparagus into a creamy soup or fold it into a risotto for a luxurious touch. Sauté chopped steamed asparagus in butter, then blend it with broth or add it to your risotto during the final stages of cooking.
However you want to use it, from salmon quiches to salads to the good old asparagus sandwich roll, this vegetable is one that will grace any table at spring time.
