We’re excited! Spring has sprung. And do you what that means for real foodie lovers like us at Apples and Sage?
Asparagus is in season!
Asparagus only comes around once each year: in spring, and may stretch into early summer. So if you’re buying it any other time of year, know that it has been imported.
[photo source: Flickr]
Not only is asparagus tasty, it’s also a healthy green vegetable! With good amounts of vitamin C, vitamin A, folic acid and potassium (and a little iron, calcium, magnesium and zinc too), it makes for a great vitamin and mineral hit.
At Apples and Sage we like to use asparagus in omelettes and frittatas, salads (quickly blanched), and stir fries. But our favourite way is pan-fried and served with eggs for breakfast. Here’s a recipe for zesty, pan-fried asparagus. Enjoy!
Serves 2 | Cooking time 5 minutes | dairy-free, gluten-free, vegan
- 1 bunch asparagus (about 12 spears)
- 2 tsp olive oil or ghee
- 2–3 garlic cloves, finely chopped
- zest of half lemon
- freshly squeezed lemon juice, to taste
- sea salt and black pepper, to season
- crushed hazelnuts (or any nuts), to serve
Wash and dry the asparagus spears.
Snap off the woody tips (they snap off easily; it takes off about 2 cm/1 inch).
Chop the spears in half.
Heat oil/ghee in a fry pan over low–medium heat.
Add the garlic and zest. Sauté for a few seconds.
Next, add the asparagus spears. Sauté for about 3–4 minutes, or until cooked to your liking. We like ours firm and a little crunchy.
Squeeze over some lemon juice and season. Then sprinkle over the crushed nuts.
Serve as a side to any main dish. Or enjoy with a couple of eggs and yummy sourdough toast for a quick, easy and delicious breakfast.
Not a fan of asparagus or it’s not in season — try this recipe with broccolini or broccoli instead.
What’s your favourite way to eat asparagus?