Britannia News

#YearOfFood – Asparagus

#YearOfFood – Asparagus

9TH MAY 2016

When the weather’s kind to us, the spring and summer months can open up a whole new range of culinary options, as we seek lighter and more refreshing dishes to be enjoyed al fresco and seasonal produce starts to appear in the supermarkets and greengrocers.

Following on from last month’s spring-themed food board, we’re focusing our attention on one of the real gems of springtime produce, asparagus. The unique flavour, texture and versatility of asparagus means it lends itself to a host of great springtime options, from fresh pasta dishes to classic brunch accompaniment.

Here’s a taste of some of our favourite ways to serve asparagus:

Griddled: One of the best ways to serve asparagus is to griddle it in a pan. Drizzle it with olive oil and serve with a squeeze of lemon and a touch of Parmesan. We couldn’t write about asparagus without mentioning the most classic of combinations – asparagus, poached eggs and a silky smooth hollandaise sauce, served on a lightly toasted English muffin.

Roasted: Roasting asparagus is a brilliant way to cook it, bringing out a real rich depth of flavour. Try roasting for 10 minutes at 220°C with a few cloves of garlic and some salt and pepper. Stir this into a creamy risotto or pasta dish for the perfect finishing touch.

Stir fried: Asparagus is a great addition to a stir-fry. Try dashing in some soy sauce and a sprinkle of sesame seeds – the perfect accompaniment to some Asian-flavoured chicken or prawns.

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