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Steve Richardson “With asparagus we are saying hello to the new season of spring. And what better way than saying goodbye to winter - as the last days of winter pass why not try a winter season blood orange salad tossed with new season’s white asparagus, bitter greens and sesame chicken splashed with citrus and olive oil dressing. “Asparagus is like a good fresh French Beaujolais wine. It should be devoured young and stored for only a limited time. I love its crispy texture and sweet, slightly grassy and gooseberry flavour. “My favourite way to eat asparagus is a fast simple steam, squeeze of lemon juice and a good sprinkle of sea salt and cracked black pepper. Asparagus and hollandaise is a perfect marriage why re-invent the wheel, put the two together, then sprinkle with roasted slivered almond or simply sprigged chervil.” Peter Rowland Catering | ||||||||||||||||||||
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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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