Green fingers
Flavourful, nutritious, versatile and easy to prepare… Fresh asparagus is a popular all-rounder with good reason and a great way to turn a winter meal into something special.
When you think of asparagus, early spring probably comes to mind first. But fortunately this delicious vegetable is available here in South Africa for most of the year – winter included.
It’s tasty, good to look at (and good for you), and incredibly easy to prepare too. The secret lies in not overcooking asparagus: you really only need a bowl of boiling water in which to blanch them, or try steaming them. Just remember that those beautiful green shoots are ready as soon as they turn a brigher shade of green. Serve them immediately; make sure the plates, dressing and cutlery are ready… and tuck right in!
Stir-frying is my favourite way to cook asparagus – with enough butter and lots of black pepper. The only extra ingredients you need are a squeeze of lemon juice and a few shavings of Parmesan.
Quick pickled asparagus
Makes 2 x 1 ℓ jars
Preparation time 10 minutes
These pickled
