Allan Campion & Michele Curtis

Allan Campion and Michele Curtis are passionate chefs who wear many hats - including those of food presenters, authors and publishers. They are committed to inspiring and educating others about the joy of sourcing, preparing and cooking quality ingredients to be shared with family and friends. They first came to public attention in the 1990’s upon the publication of their stunning series of Seasonal Produce Diaries, and have since written five books: Campion and Curtis in the Kitchen’, Secret Men’s BBQ Business, Sizzle, Chilli Jam and The Goods. For more information about Allan and Michele, regular food news and their fabulous books, go to their website www.campionandcurtis.com. Here’s what Michele and Allan have to say about fresh asparagus:

“If there is one vegetable that signifies spring for us, it’s asparagus. It’s fresh, tasty, tender and just willing us to use it. We love to have a bunch or two in our crisper waiting to be whisked into risottos, cooked on the barbecue or simply cooked in boiling water for 3-4 minutes and served with a drizzle of olive oil and a little fresh basil.”

Here are five ways Allan and Michele love to serve fresh asparagus:
1. Boil asparagus briefly and serve with hollandaise sauce.
2. Blanch asparagus briefly and add to a creamy pasta sauce with smoked chicken and artichokes.
3. Wrap prosciutto around the stem of the cooked asparagus and serve as is, or barbecue to add a smoky flavour.
4. Blanch and refresh asparagus, then serve with feta cheese, toasted, flaked almonds and a red wine vinegar dressing.
5. Serve asparagus with fresh prawns and egg mayonnaise for a simple lunch.

For more information about Allan and Michele, go to www.campionandcurtis.com.

Recipes

Asparagus Egg Custard
Asparagus & Crispy Prosciutto Risotto
Asparagus Omelette

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Copyright© Australian Asparagus Council. Disclaimer: While every effort has been made to ensure that the information on this website is correct and up to date, no representation is made or warranty given (either express or implied) as to the completeness, accuracy or currency of the information that it contains. Last updated August 2007