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Bernard McCarthy “I like the clean flavour and the versatility of asparagus. I especially like to blanch or roast it with regional Italian flavours such as porcini mushroom, capers, olives and ricotta salata. I also like to prepare it Greek-style - I blanch it in boiling salted water, drain most of the water away then fold through lemon and egg. I then cook it very gently and serve it sprinkled with lots of parsley and crispy breadcrumbs. I like the uniqueness of white asparagus - it’s firmness and its look on the plate. I simply blanch it in boiling salted water and serve it in warm salads - especially with mushrooms.” Recipes EQ Cafébar
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Back | Home | About Asparagus | Recipes & Tips | What's New | From the Chefs | Supplying Asparagus | Contact us | Site Map 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 | |
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