Barb Lowery
Trained at Emily McPherson College (now RMIT University in Melbourne) and at Le Cordon Bleu in London, Barb Lowery has worked in the food industry for many years, has written six cookbooks, newspaper columns, countless food newsletters and contributed recipes to many internationally published books.
Barb has broadcast Food Programs on ABC Radio for over twenty-five years, including a continuing food program on ‘Night Life’ with Tony Delroy over fourteen years, plus a local food program on ABC Goulburn Murray. She has been a restaurant reviewer, Judge at Royal Sydney Show for three years and a National Cheese Judge for three years.
A Founding Member of the Australian Food Media Club (now Australian Association of Food Professionals), Barb was inducted into the Food Media Club of Australia ‘Hall of Fame’ in 2006.
“Asparagus has been on my food radar for decades as I once worked for Edgell who produced a very good product in a can. However, when the Company entertained guests during the asparagus season, I always insisted on serving them perfectly cooked fresh green asparagus spears, so they could taste the quality of asparagus that went into those cans ! (Most of them had never tasted fresh asparagus.)
These days I always anticipate the asparagus season. Generally I cook it the fail-proof way. Just trim spears if necessary, throw green spears into boiling water in a wide pan and simmer (uncovered) for a few minutes, until al dente. Drain, drizzle with extra virgin olive oil and scatter with pink salt flakes and freshly ground black pepper. Sometimes I top it with shavings of Reggiano Parmesan – nothing could be easier or more delicious. I just adore white asparagus and mainly serve it warm topped melted butter, a soft-poached egg and a sprinkling of chives. Again simple, but this allows the silky sweet unique flavour to shine through.”
Try Barb’s asparagus recipes:
Pasta Primavera
Asparagus and Prawn Gremolata