Spring shoots

Noth­ing says spring like the sight of lus­cious NZ-grown as­para­gus. Choose firm, bright and smooth spears that are uni­form in size with closed, com­pact tips.

Australian Women’s Weekly NZ - - FOOD NEWS -

To keep them fresher for longer: Stand 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 our no-fail tips. To blanch: Pour boil­ing wa­ter over spears and stand for 30 to 60 sec­onds. Drain, rinse in a bowl of iced wa­ter, drain again and pat dry with pa­per towel. To mi­crowave: Place 2 bunches of rinsed as­para­gus in a mi­crowavesafe dish. Cover and cook on High for 2 to 3 min­utes. To roast: Place 2 bunches on a bak­ing pa­per-lined oven tray, driz­zle with ex­tra vir­gin olive oil and sea­son. Roast at 200°C for 6-8 min­utes or un­til ten­der. To bar­be­cue: Driz­zle 2 bunches with ex­tra vir­gin olive oil, sea­son and cook on hot bar­be­cue for 3 to 4 min­utes.

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