Jeremy Vincent & Howard Neil

“What we love about asparagus is that it’s easy to cook - and it doesn’t need peeling. It’s a great ingredient to add crunch to a dish, especially salads. You can also be assured of reliable quality from the growers, especially as the season seems to be stretching longer. Asparagus at the start and end of the season is now quite up to scratch.

Simply steam asparagus and serve with melted butter and freshly grated Parmesan cheese, or Hollandaise sauce. It combines well in a frittata and is beautiful in risotto with chicken or hot salami.

Asparagus is great for stir-fries, especially with the likes of fresh ginger and lemongrass - also for old fashioned tea parties where soggy tinned asparagus can be left on the shelf and replaced with crisp fresh asparagus.”

“Cotterville” Home Stay B & B
204 Williams Rd
Toorak, PH (03) 9826 9105

Recipes
Asparagus Frittata

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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