Food and Drink
Posted by Carla Sammut
06. Oct, 2010
Finally. It feels like we’ve been waiting eons to see the sunshine and those mountainous piles of asparagus swaying at us in the market. When selecting asparagus it should stay straight when picked up (the tips should not droop) and there should be minimal ‘woodiness’ to the ends. The more dried out the base of the shoot the less fresh it is. When preparing, cut away as much of the woody end as needed (knife should slice through easily) and lightly cook so as to be crunchy, thrown in at the last 5 minutes of a your dish.
Barbecue it then drizzle with olive oil or balsamic. Steam and slather in four different kinds of pesto or just salt and pepper. Add a handful to everything you cook, stir-frys, scrambled tofu, soup, pasta sauce, vegie roasts. Skinny asparagus is more tender than its larger brothers. The warm days recede into cold nights making me still soup obsessed but enjoying a salad flirtation during the day. Try this soup recipe on for size.
1 tbsp olive oil
1 onion, diced
1 potato, peeled and diced
2 cups of vegie stock
2 cloves of garlic, sliced
3 large bunches of asparagus, trimmed and sliced
1/4 cup of coconut milk
salt and pepper to taste
garnish with a few drops of tabasco
1. Heat oil in saucepan and sautee onion and garlic on medium heat until onion is translucent.
2. Add potato and stock to saucepan and bring to the boil then simmer for 10 minutes or until potato is just tender.
3. Add asparagus to pan and simmer for 5 minutes.
4. Add coconut milk and season to taste. Blend and serve with a few drops of tabasco.