Date published: Monday, September 07, 2015 Author: Joanna M. Comments: 0
This perennial spring vegetable is our pick of the week.
How to pick:
Look for asparagus that are straight and plump. Avoid asparagus that have dry or split tips and woody ends as this is a sign of older asparagus.
How to store:
Store your asparagus in a bag in the fridge and try to eat them within a few days of buying.
How to prepare:
Rinse the spears under cool water. Snap or cut the ends off to remove the woody part of the stem.
How to cook:
Roast in the oven with olive oil and a sprinkle of salt and pepper.
Boil or steam the asparagus, allow to cool and then drizzle with olive oil and shaved parmesan.
Add to your favourite pasta or risotto dish.
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