Green fin­gers

Flavour­ful, nu­tri­tious, ver­sa­tile and easy to pre­pare… Fresh as­para­gus is a pop­u­lar all-rounder with good rea­son and a great way to turn a win­ter meal into some­thing spe­cial.

go! Platteland - - KITCHEN GARDEN -

When you think of as­para­gus, early spring prob­a­bly comes to mind first. But for­tu­nately this de­li­cious veg­etable is avail­able here in South Africa for most of the year – win­ter in­cluded.

It’s tasty, good to look at (and good for you), and in­cred­i­bly easy to pre­pare too. The se­cret lies in not over­cook­ing as­para­gus: you re­ally only need a bowl of boil­ing wa­ter in which to blanch them, or try steam­ing them. Just re­mem­ber that those beau­ti­ful green shoots are ready as soon as they turn a brigher shade of green. Serve them im­me­di­ately; make sure the plates, dress­ing and cut­lery are ready… and tuck right in!

Stir-fry­ing is my favourite way to cook as­para­gus – with enough but­ter and lots of black pep­per. The only ex­tra in­gre­di­ents you need are a squeeze of lemon juice and a few shav­ings of Parme­san.

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