5 dishes that will make you addicted to asparagus

  • Share this story
5 dishes that will make you addicted to asparagus

Self-proclaimed asparagus addict Hannah Lewry loves it in all its guises. Here are her five favourite ways to eat the spear over the sunny season.

I am a self-proclaimed asparagus addict! It has to be one of my favourite vegetables in the whole world. Whether it’s blanched and tossed in balsamic vinegar and olive oil, or chargrilled and tossed in a salad with sweet, crisp peas and salty feta, it never dissapoints.

Asparagus and pasta parcels with Parmesan cream
Asparagus and pasta are one of my favourite combinations. This is also a great dish to make ahead – simply assemble the parcels before your guests arrive and cook in the oven.
View the recipe here

Fresh asparagus in Parma ham gratin with balsamic plums
This is definitely a phenomenal salad to make for friends, it looks great, tastes even better and is so easy! Just be careful not to overroast the asparagus as you don’t want to loose the crunchiness that makes it so delicious.
View the recipe here

Crisp asparagus with healthy crème fraîche mayonnaise
As far as snacks go this is a real crowd-pleaser, try it out next time the rugby is on!
View the recipe here

Buttery asparagus spears
This might sound too simple, but if you have great produce it’s always best not to mess with too much with it. This is a great way to prepare asparagus to appreciate its flavour.
Melt 50 g butter in a pan, add 200 g trimmed asparagus spears and toss until the butter starts to foam and darken. Remove from the heat, season with salt and pepper and some grated Parmesan. Serve with salmon or steak.

Asparagus and goat’s cheese tart
Another simple solution that one that I always go back to.
Brush 4–6 sheets phyllo pastry with melted butter and layer on a baking tray. Bake at 200°C for 15 minutes until golden. Remove from the oven and crumble over 200 g chevin, 50 g grated Gruyère and 200 g chopped asparagus. Return to the oven for 5 minutes. Serve hot with a drizzle of aged balsamic vinegar and a scattering of microherbs.

Hannah Lewry Article by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

Social Media

You might be interested in...