Roasted asparagus

October 10, 2000

Spring has arrived. The trees surrounding our garden are sprouting new leaves and I can hear a blackbird singing across the fence. Daylight saving has begun and summer is just around the corner. True, I almost got caught in a hail storm as I left the supermarket the other day. But we have to think positively.

My husband came home for lunch a couple of times during the week and we were able to enjoy the balmy midday breeze as we sat out on the patio, A positive treat after the chill of winter.

There are a few things that herald spring and restore my post-winter equilibrium – sweet new potatoes oozing melted butter, and new season's asparagus.

Asparagus, a member of the lily family, is a nutrient strong natural vegetable high in folic acid and is a great source of potassium, fibre, vitamin B 6, A and C, thiamine, and glutathione. Asparagus has no fat and contains no cholesterol and is low in sodium and calories. And it tastes good.

While some countries like to shield their asparagus from the sun so that it remains white, here in New Zealand we grow green asparagus.

The season has just begun, a little early, and there are copious quantities of high quality product appearing in the supermarkets and vegetable stalls.

Preparation is simple – snap off the woody end of the stalk. It will break in just the right place and you'll avoid the stringy bits. I also like to remove the outer layer from the lower half with a potato peeler.

Asparagus can be cooked in a steamer, or in boiling salted water, stalks down. Do not overcook – let the asparagus intensify in colour but remain crunchy. Drain well and serve hot or warm, sprinkled with a little Maldon sea salt, a twist of fresh pepper and a drizzle of virgin olive oil and freshly squeezed lemon juice.

Roasted asparagus is one of the dishes of the moment. Prepare the asparagus as above, pat dry with a paper towel and place in a bowl. Sprinkle with a tablespoon of virgin olive oil and turn over a few times to coat the stalks.

Pre-heat a roasting dish in the oven to about 450F/230C. Turn the asparagus into the pan and roast for about 10 minutes, shaking once or twice during cooking. You want the asparagus still crisp, and not burnt.

Turn into a serving dish and serve with lemon wedges, Maldon salt and pepper. Or add a few shavings of parmesan cheese or some crumbled basil-flavoured feta. For a touch of colour, you can add cherry tomatoes to the asparagus before roasting.

Asparagus Facts and Oddities   >>

<< Previous | Next >>