Thursday, October 26, 2017

What's on the Menu this week? Fresh Asparagus

Asparagus is in season; it is short, but a good one. We had some tonight, just lightly steamed for a couple of minutes, dusted with parmesan cheese and a squeeze of lemon. Or try melted butter and some fresh lemon zest. Lynne steams hers in the microwave for just 2 minutes
Other ideas are to brush the asparagus with olive oil and flaked salt and quickly cook them on the braai for a few minutes until charred a little; they will be slightly smoky and delicious
Or blanch the spears, drain well and cover with a rich thick cheese sauce to which you have added 2 egg yolks, a teaspoon of mustard and a dash of Worcester sauce. Cover with the sauce and brown under the grill for a few minutes
Arrange some freshly blanched spears on top of a quiche near the end of baking, or put them into a frittata. Or wrap each steamed spear in Parma ham and serve as a canapé. Enjoy
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