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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