The Australian Women's Weekly - - Food News -

Noth­ing says spring like the sight of lus­cious Aus­tralian­grown as­para­gus. When it comes to choos­ing your bunch, look for firm, bright and smooth spears that are uni­form in size with closed com­pact tips.

TO KEEP IT FRESH: Store it in a sim­i­lar way to freshly cut flow­ers – stand the spears up­right in a con­tainer with 1cm of cold wa­ter, loosely cover with plas­tic wrap or damp pa­per towel and re­frig­er­ate. En­joy raw, sliced or shaved into rib­bons for sal­ads, or fol­low the cook­ing tips below.

TO BLANCH: Pour boil­ing wa­ter over the as­para­gus and stand for 30-60 sec­onds. Drain and rinse in a bowl of iced wa­ter, then drain and pat dry with pa­per towel.

TO MI­CROWAVE: Place two bunches of rinsed as­para­gus in a mi­crowave-safe dish. Cover and cook on High for 2-3 min­utes.

TO ROAST: Place two bunches on an oven tray lined with bak­ing pa­per, driz­zle with a lit­tle ex­tra vir­gin olive oil and roast for

6-8 min­utes or un­til ten­der.

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