Durban - A few years ago, the only asparagus you ever saw was the tinned variety that was mostly served wrapped in slices of ham on hors d’oeuvre platters.
Fortunately, during spring and summer we have access to bunches of lovely fresh asparagus which can be used in an array of delectable dishes.
Tips for choosing and cooking asparagus:
* The diameter of an asparagus spear indicates when it was harvested. Thick spears are generally harvested at the beginning of the season. The stalks get thinner as the season goes on.
* Choose firm, bright green asparagus stalks with plump, tightly closed tips.
* Fading colour is a sign of deterioration. Check the stem ends to make sure they look freshly cut, not shrivelled or dried out.
* Uncooked asparagus will stay fresh for three to four days in the fridge.
* The secret is to keep the vegetable cool and damp. Store spears upright in a container with the stems submerged in an inch of water, then cover loosely with a plastic bag, or wrap the ends in moistened paper towels and store in a plastic bag.
* The goal when cooking asparagus is to try to preserve the bright colour and delicate flavour.
* Grilling or roasting the spears intensifies their inherent sweetness. Steamed or boiled asparagus is great for salads.
* To boil: wash the spears and then plunge them into a pot of boiling water large enough to hold them in a single or double layer.
* Boil uncovered, or they will go from a bright green to an army-drab colour. As soon as they are ready, drain them and submerge them in iced water, or run them under the cold tap for a couple of minutes.
Asparagus and salmon quiche
Serves 6-8
300g bought or home-made short crust pastry
200g feta cheese, crumbled
1 bunch of spring onions, finely chopped
250g salmon fillets, cooked and flaked
45ml chopped dill
250ml cream
4 eggs
5ml grated lemon rind
salt and pepper
1 bunch of asparagus
Roll out the pastry and line a 20x30cm quiche tin. Lightly prick the base and chill for 20 minutes.
Cover with baking paper and baking beans, and bake at 180°C for 10-15 minutes. Remove the paper and beans and return to the oven for another 5-10 minutes. Remove and cool slightly.
Sprinkle the feta over the base. Scatter over the spring onion, salmon and dill. Combine the cream, eggs, lemon rind and seasoning, and mix well. Pour over the filling.
Arrange the spears on the quiche and bake at 180°C for 25-30 minutes until golden brown and set.
Spinach and asparagus roulade
Serves 6-8
300g spinach, washed and chopped
30g butter
4 eggs, separated
80ml grated Parmesan cheese
salt and pepper
grated nutmeg
Filling
1 bunch of asparagus, trimmed
250g thick cream cheese
10ml grated lemon rind
15ml lemon juice
salt and pepper
Preheat the oven to 200°C. Line a 22 x 32cm Swiss roll tin with non-stick baking paper and spray with non-stick cooking spray.
Cook the spinach until tender and drain well. Squeeze out all the excess water. Place in a food processor and chop finely. Add the butter, egg yolks and 45ml of the Parmesan cheese. Season with salt, pepper and grated nutmeg.
Beat the egg whites until stiff but not dry. Carefully fold them into the spinach mixture. Spread the mixture into the prepared pan. Sprinkle with about 15ml of the remaining Parmesan cheese.
Bake for 10-15 minutes until puffed and firm to the touch.
Prepare a sheet of non-stick baking paper and sprinkle with the rest of the Parmesan cheese.
Remove the roulade from the oven and turn it on to the baking paper. Remove the backing paper from the roulade and leave to cool.
Filling:
Blanch the asparagus until tender, then plunge into iced water. Drain well. Soften the cream cheese and add the lemon rind and juice. Season. Spread over the surface of the roulade. Arrange the spears on top, lining up with the short side. Roll up the roulade using the paper as a guide. Refrigerate until required.
Sunday Tribune