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Three Cheers for Aussie Spears

10/10/2011

6 Comments

 
Lucius Junius Moderatus Columella would most probably have sung along in merry agreement with Joe Cocker’s song, 'The best things in life are the simple things'. Columella (AD4–70), thought to have been the most important agricultural writer in the Roman Empire, wrote that the Romans ate their asparagus fresh-cooked with a pool of melted butter, pepper, salt and a squeeze of citron. Yes! Simple and delicious, I'm with you Columella, that’s the best way to serve and eat asparagus.

According to the Australian Asparagus Council, asparagus cultivation began more than 2,000 years ago in the eastern Mediterranean region and the vegetable was widely cultivated for its tender, succulent, edible shoots. With its sophistication and unique herbaceous flavour it is no wonder that the popularity of fresh asparagus has stood the test of time.

Joe Vizzarri, President of the Australian Asparagus Council is looking forward to a good season. “The start of the 2011 season is looking pretty good. White and green asparagus is in full swing and purple asparagus should also be soon available with the warmer weather in October/November.” And, Mr Vizzarri reminds us, although most people think of asparagus as a Spring vegetable, not many are aware that the Aussie growing season extends from September to March. Asparagus is not only delicious, but it’s also packed with nutritional goodies, such as fibre and folate.

Aussie asparagus growers are encouraging us to ‘Throw a Spear on the Barbie’ this season, so snap, brush, sprinkle and cook! Simple. Snap off the woody ends, brush the spears with olive oil, sprinkle with salt flakes and cook on a hot barbecue until tender, just 1-2 minutes per side. Peter and I often enjoy a light lunch or dinner of steamed or grilled asparagus with a soft boiled egg and ham. Add a little toast for a more filling meal. Asparagus is also lovely as antipasto, chargrilled and wrapped in prosciutto and served with roasted tomatoes, cheese and char-grilled Turkish bread.

Asparagus and strawberries compliment each other beautifully, especially in salads. Try my Spring salad with Smoked Chicken, Asparagus and Strawberries. Another of my favourite Asparagus and Strawberry salad recipes is from Cooking with Asparagus by Lena Raab (DuMont 2001). Sadly, this book is no longer in print and I think I might have the only copy in the country. Rinse a bunch of asparagus, snap off the ends and cook quickly in water seasoned with salt, sugar and a little strawberry vinegar (to taste). Remove the asparagus and rinse in icy water. Arrange in a dish. Make a marinade with the asparagus water, strawberry vinegar, oil, salt, white pepper and a pinch of sugar. Pour over the asparagus. Wash a punnet of strawberries and puree 40g of them. Cut the remaining strawberries into quarters and mix with the puree. Pour this over the asparagus. Serve.

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Picture
Asparagus Antipasto, see asparagus.com.au for the recipe
Picture
Asparagus dippers with soft boiled egg, image courtesy Australian Asparagus Council
Cooking with Asparagus
My treasured Cooking with Asparagus by Lena Raab (DuMont) now sadly out of print
6 Comments
Barbara link
9/10/2011 09:04:18 pm

Lovely post Lizzy. I cannot imagine thecombo of asparagus and strawberries. Will need to try it soon.

Reply
Lizzy (Good Things)
9/10/2011 09:30:47 pm

Barbara, thank you for the lovely feedback! Try the smoked chicken salad with asparagus and strawberries. Very nice that one!

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natalie Hayllar (Work) link
1/11/2011 11:48:12 pm

I adore asparagus, beautiful pics too

Reply
Lizzy (Good Things)
1/11/2011 11:51:57 pm

Hi Natalie, thanks for popping in. Asparagus is just lovely, isn't it! I love my Asparagus cookbook, I do think I'm possibly one of the only people in Australia who has one!

Reply
Erin@TheFoodMentalist link
17/11/2011 07:48:39 pm

This is the asparagus you were talking about? yummmmm. Its so good served with goats curd, proscuitto, apple balsamic and evoo. delicious!!

Reply
Lizzy (Good Things)
18/11/2011 01:42:15 pm

Hello Erin, yes. Yummy indeed!

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