Apples and Sage Organic Wholefoods | All posts tagged 'spring'

Asparagus is here! + A zesty asparagus recipe

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!

Zesty asparagus

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.

Variation

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?