Asparagus!
At this time of year in the UK, you are likely to see asparagus on menus as the short season arrives. You may be familiar with lightly steamed green asparagus served as part of brunch dishes, or served as a side for dinner, but this vegetable comes in three main colours: green, white and purple.
All the varieties are tasty, especially if you follow these simple tips.
How to prepare asparagus
You can eat asparagus raw, chopped or thinly sliced into salads, or you can lightly cook it. Traditionally asparagus was steamed upright with the tips sticking out (the tips are the most delicate so require less cooking), however, roasting it is an easier (& tastier) option!
- First, chop 1 or 2cm off the bottom of the asparagus. This part is usually quite woody and if left on, it will be chewy, stringy and spoil the rest of the spear.
- Check that each spear is still fairly firm and trim off any soft or bruised areas.
- For even cooking, each spear should be roughly the same thickness (thinner spears are more delicate in flavour).
- Get your favourite flavourings ready! You can go simple with a drizzle of olive oil, salt & pepper, or add sliced lemon, garlic cloves, herbs such as thyme, basil, parsley, dill, mint or chives or go spicy with fresh chilli.
- Remember asparagus is best cooked for a short time. 3-5 minutes if steaming or boiling, 10 minutes if roasting or baking. You can add your flavourings to the water if boiling or steaming, or directly to the asparagus if roasting or baking.
Tasty Ideas
Cooked asparagus is a versatile ingredient that can be used in a variety of dishes. Here are a few suggestions:
- Asparagus Salad: Toss the cooked asparagus with your favourite leaves, cherry tomatoes, cucumber, peppers and tofeta, then drizzle with a light balsamic vinegar and top with crunchy seeds or nuts.
- Pasta: Add the cooked asparagus to your pasta along with other cooked vegetables such as courgettes, peppers and aubergines. Stir through some olive oil, nutritional yeast, Italian herbs and season with salt & pepper.
- Asparagus Quiche: Use the asparagus chopped into bite size pieces in your quiches.
- Stir-Fry: Add the cooked asparagus in at the end of your stir fry with soy sauce, mushroom ketchup (ask me) or even a sweet & sour sauce.
- Asparagus Soup: Blend the cooked asparagus with vegetable broth or milk, onions, garlic, and herbs to create a creamy and comforting soup. Serve with crunchy croutons or fresh bread.
- Pizza: Decorate your pizza (and up the taste) with whole asparagus spears.
- Just Asparagus: Serve the cooked asparagus as a simple side dish by seasoning it with salt, pepper, and a squeeze of lemon juice.
- Potatoes with Asparagus: Add your asparagus to your roast potatoes 5 minutes before the end of cooking. Season with a squeeze of fresh lemon, a sprinkle of chili flakes, and salt & pepper.
What do I need?
Here are a few items you may find useful for preparing your asparagus. I may receive a small commission if you click and purchase through these links (this is at no additional cost to you)!
Sharing
What are you serving your asparagus with? Are you sharing (I’m still deciding on that one)!
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or Twitter.
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I hope to speak with you soon
Laurena x
