Make asparagus spears the star
About five years ago, we prepared a bed in the garden and planted 16 one-year-old asparagus crowns. After the obligatory twoyear wait, we started to harvest out first homegrown asparagus spears.
Most of these rarely land in the kitchen as freshly picked asparagus is just so sweet and makes the best garden snack.
This year, however, there has only been thin inedible spears sprouting. I am a little concerned that my reckless gardening approach of letting everything go to seed and grow wherever it lands (ie, a coriander forest in the asparagus patch over winter), may have set us back.
Asparagus does not like to share its space. It can be assured that I will be treating the patch with extra care over the coming year.
Sauteing is my go-to method to cook asparagus. The result is tender spears with a caramelised exterior, enhancing the sweetness of the asparagus.
Preparation time: 15 minutes Cooking time: 25 minutes Serves 4 as a side
Cannellini bean puree
3 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, finely chopped
2 teaspoons fresh thyme leaves or 1 teaspoon dried 2 x 400g cans cannellini beans, drained and rinsed cup water teaspoon salt
Juice of 1 lemon Cracked pepper
1 tablespoon olive oil
Salt and pepper
250g bunch asparagus, trimmed 3 tablespoons water
A dozen kalamata olives Olive oil
Heat the olive oil in a heavy-based frying pan over a low heat and add the onion. Cook gently for 10 minutes until softened, and golden in colour. Add the garlic and thyme and cook for two minutes until fragrant.
Add the cannellini beans to the pan along with the water and salt. Cook for 5-6 minutes until the beans soften. Remove from the heat and cool a little. Add the lemon juice, and use a stick blender or food processor to puree until smooth. Season well with cracked pepper and scoop on to a serving plate.
To saute the asparagus, clean out the frying pan and heat it over a moderate heat. Add the second measure of olive oil and, once slick, add the asparagus and season generously. Pour over the water and immediately cover with a lid.
Turn up the heat and cook for 3-4 minutes shaking the pan regularly to move the asparagus around. Remove the lid and continue cooking for another minute or two until the water has evaporated and the asparagus is tender.
Arrange the spears on top of the cannellini puree. Scatter with the olives and drizzle with olive oil. Serve warm with fresh sourdough and grilled halloumi.
New Zealand-grown quinoa is now widely available. Although a little costly, it is highly nutritious and a little goes a long way. Alternatively use half a cup of couscous, following packet instructions to prepare.
Preparation time: 15 minutes Cooking time: 20 minutes Serves 4 as a side
cup quinoa (or couscous)
1 cup boiling water
A pinch of salt
250g bunch asparagus
Boiling water
Juice of 1 lemon
3 tablespoons olive oil
A large handful of fresh parsley and mint, chopped 1 grapefruit, skin removed and chopped into cubes About 100g feta, crumbled
Toast the quinoa in a saucepan over a moderate heat until golden, about 3-4 minutes. Add the boiling water a little at a time as it will spit. Add the salt, cover and cook for 10-12 minutes until the water is absorbed. Tip into a salad bowl to cool.
Chop the asparagus on an angle into 1cm lengths. Place in a bowl and cover with boiling water. Leave for one minute, then drain in a sieve and refresh under cold water. Add to the quinoa along with the juice of the lemon and olive oil. Toss to combine.
Add the herbs, grapefruit and feta and mix. Serve as a side to fish or chicken.