Spring is upon us and one of the most commonly eaten vegetable in many parts of the world is now available at local farmers' markets and grocery stores.
Asparagus is one of those vegetables that allows for experimentation and is known for its unique and savoury taste.
Jenny Kay has created four recipes with the use of asparagus to accommodate a variety of flavours and styles of cooking.
Recipe number 2 is below:
Ingredients:
- 1 chorizo sausage, diced
- 15ml olive oil
- 2 red onions, sliced into thin wedges
- 10ml chopped garlic
- 250g butternut, cubed and roasted
- 250ml grated cheddar cheese
- 30ml chopped parsley
- 45ml snipped chives
- 10 eggs, beaten
- 125ml cream
- salt and pepper
- 250g asparagus spears, blanched
- 100g goat's cheese crumbled
2. Add the chorizo and fry over a medium heat until cooked and it has released some of its oil.
3. Add the olive oil and fry the onions and garlic until soft.
4. Remove from the heat and add the butternut, cheese and herbs.
5. Combine the eggs, cream and seasoning and mix well.
6. Pour this over the mixture.
7. Arrange the asparagus spears on top and dot with goats cheese.
8. Bake at 180°C for 25-30 minutes until golden and set.
9. Serve sliced into wedges.
Serves 6-8