Ottawa Business Journal - Ottawa at Home - - FOOD FOOD THOUGHTS - pho­tog­ra­phy by mark holleron

Don’t overdo it – you want as­para­gus full of nu­tri­ents and flavour, with a crisp tex­ture. Thin spears may need less than three min­utes. To speed cook­ing of thick spears, cut an “X” in the bot­tom of each stalk. Add enough wa­ter in saucepan to just cover as­para­gus. Cook un­til ten­der and crisp, drain well. To serve cold or use in a recipe that calls for cooked as­para­gus, rinse with cold wa­ter to stop the cook­ing process, then pat dry and re­frig­er­ate un­til needed. To grill, line up as­para­gus in row; skewer through cen­tre us­ing metal or soaked bam­boo skew­ers. Lightly brush with oil; sprin­kle with salt and pep­per to taste. Bar­be­cue over medium heat un­til ten­der, 3 to 6 min­utes.

Korey Kealey,

Food Spe­cial­ist www.foodthought.com

Le­mon & Thyme As­para­gus

in­gre­di­ents: 2 small lemons 3/4 cup (175 mL) ex­tra-vir­gin olive oil 1-1/2 tbsp (22.5 mL) minced gar­lic Two 3-to 4-inch sprigs fresh thyme 3 tbsp (45 mL) finely chopped fresh flat-leaf pars­ley 1 lb. (454g) as­para­gus, grilled or blanched prepa­ra­tion: With a veg­etable peeler, peel the zest from the lemons in strips. Re­move any white pith from the strips of zest. In a small saucepan, heat the le­mon zest, oil, gar­lic, and thyme over low heat un­til the oil just be­gins to bub­ble, 3 to 5 min­utes. Do not brown the gar­lic, or it will taste bit­ter. Trans­fer the mix­ture to a small heat­proof bowl; re­move the zest and thyme sprigs with a fork or tongs. Stir in the pars­ley; serve over grilled or blanched as­para­gus.

Go to www.foodthought.com for recipes fea­tur­ing On­tario As­para­gus.

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