Johannesburg - One of the vegetables that signals the arrival of spring and summer is fresh asparagus
Perfect for turning into soup, adding to risottos, making quiche and – my personal favourite – enjoying with lashings of hollandaise sauce.
However you choose to enjoy asparagus, take full advantage of the short time it’s in season.
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, with the stalks getting thinner as the season wears 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 refrigerator.
* 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, then plunge them into a pot of boiling water large enough to accommodate 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 ice water or run them under cold water for a few minutes.
ASPARAGUS SOUP
Serves 6
30ml olive oil
1 large onion, chopped
5ml chopped garlic
30g butter
300g oyster mushrooms, chopped
400g asparagus, washed and chopped
1 litre of vegetable stock
60ml white rice
salt and pepper
250ml sour cream
grated Parmesan cheese
Heat the oil and fry the onion and garlic over a medium heat until soft.
Add the butter and the mushrooms and fry for 2 minutes. Stir in the asparagus. Add the stock and rice and season well. Cover and simmer for 20-30 minutes until the rice is very soft.
Remove from the heat and stir in the sour cream. Puree until very smooth, either in a blender or using a stick blender. Adjust seasoning and serve with a Parmesan crisp.
PARMESAN CRISPS: Place mounds of grated Parmesan cheese on a baking tray lined with non-stick baking paper and bake at 180°C for 8-10 minutes until melted and golden.
ASPARAGUS AND PRAWN RISOTTO
Serves 6
30ml olive oil
30g butter
1 bunch of spring onions, finely chopped
500ml Arborio rice
125ml white wine
1.5 litres chicken stock
1 bunch of asparagus, blanched and cut into 3cm pieces
200g cooked prawns
25g butter
125ml grated Parmesan
salt and pepper
chopped parsley for garnish
Heat the olive oil and butter in a pot, add the spring onion and fry until softened.
Add the rice and heat until coated, then add the wine and stir until it is absorbed.
Gradually add the stock a ladleful at a time, stirring between each ladleful until the rice has absorbed the liquid. This should take about 20 minutes.
Remove from the heat and gently stir in the asparagus and prawns.
Add the butter and Parmesan cheese and mix gently. Season and serve immediately with parsley.
ASPARAGUS AND SALMON QUICHE
Serves 6-8
300g bought or home-made shortcrust 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 20 x 30cm 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.
BAKED ASPARAGUS
Serves 4
2 bunches of asparagus
250ml sour cream
10ml flour
1 egg yolk
salt and pepper
a pinch of paprika
a pinch of sugar
125ml fresh breadcrumbs
60ml grated Parmesan cheese
Blanch the asparagus until tender, then plunge into ice water. Arrange in an ovenproof baking dish.
Combine the sour cream, flour, egg yolk, seasoning, paprika and sugar and mix well.
Spoon this over the spears. Combine the breadcrumbs and cheese and sprinkle over the sauce.
Bake at 200°C for 10-15 minutes until golden. Serve warm.
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 onto the baking paper. Remove the backing paper from the roulade and leave to cool.
FILLING: Blanch the asparagus until tender, then plunge into ice water. Drain well.
Soften the cream cheese and add the lemon rind and juice.
Season to taste.
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.
Angela Day, The Star