Words Alexx Stuart. Photography Cath Muscat.
A lot of asparagus is flown around the world out of season. According to research, the airfreight necessary for produce makes it 50 times higher in carbon emissions than something shipped by sea. Asparagus is in season in spring-summer, so wherever you are, be sure to watch out for the switcheroo to imports that happens when the season is over – it usually comes in the form of an enticing “special”. Here are seven ways to make the most of this versatile vegetable while it’s in season.
- Thinly slice it raw and add to a leafy green salad for crunch. Get chef-fancy and cut it at diagonal, or use a vegetable peeler to make ribbons instead.
- Pan-fry with a little olive oil or butter for 3-4 minutes on medium heat to accompany any meal – breakfast, lunch or dinner.
- Add to a frittata. Whisk 10 eggs in a mixing bowl. Pour into a pie dish and throw in some finely chopped purple onion, small chunks of leftover cold roasted veggies, some chopped asparagus, baby spinach and diced pasture-raised ham or bacon if you eat meat. Dot some fresh goat’s cheese or feta through it. Bake until there’s barely a wobble in the middle – 25-30 minutes at 180°C. Voilà: a simple grab-and-go snack or lunch for the next couple of days.
- Drizzle with extra virgin olive oil and roast at 180°C for 15 minutes. Serve on top of a salad or as a side at lunch or dinner.
- Add to a stir-fry along with other fresh seasonal vegetables.
- Add to a soup or casserole 2-3 minutes before serving for a touch of green freshness at the end. I find the woody end bits that we usually chop off are great for adding fibre (and that great asparagus flavour) to a blended soup, so there’s definitely no need to waste those.
- Make a simple salad with pan-fried or roasted asparagus (point 2 or 4 above) by adding cooked and cooled peas, fresh goat’s cheese blobs, baby spinach and thinly sliced raw onion. Drizzle with a lemony or spicy dressing for a simple side dish or lunch.
Extracted with permission from Low Tox Life Food by Alexx Stuart, Mudoch Books, $40.
