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One of the best things about spring is the fact that asparagus comes back in season, and if you know anything about these green shoots you’ll know that they never taste better than when in season! The fresher they are, the better they taste, which is why we always look forward to the local asparagus season.
This vibrant veg lends itself to a whole host of cooking techniques – blanch it, steam it, roast it, grill it, bake it – the list is endless. But here are two of our favourite ways to enjoy asparagus this spring.
Herby asparagus salad
Toss about 100 g of asparagus with olive oil and grill in a griddle pan until tender. For a fresh herb dressing, combine ¼ cup each of chopped parsley and mint with a few sliced caperberries and a nice drizzle of olive oil. Season to taste and pour over the salad. Sprinkle with chopped roasted pecans and grated Overberg or Gruberg hard cheese. Add a squeeze of lemon juice and enjoy!
Roasted asparagus breakfast
Heat the oven to 200°C. Place asparagus in a roasting tray, drizzle with olive oil and season. Roast for anything from 5-15 minutes (test with a fork to see if they’re tender), remove from the oven and wrap in bacon or pancetta. Place on toasted sourdough bread and serve with poached eggs, microherbs and black pepper.
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