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0 Cooking recipes with Asparagus sydney catering

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asparagus

We love our asparagus

and it coming to the end of the season

so before the season ends here are some recipe ideas

 

Asparagus and Parmesan Tarts

Ingredients

  • 6 tbsp mascarpone
  • 40g grated Parmesan, plus extra shavings to serve
  • 3 tbsp finely chopped basil
  • zest 1/2 lemon 375g pack ready-rolled puff pastry,quartered (then cut to the length of the asparagus)
  • 350g asparagus spears
  • 1 tbsp olive oil

method

Heat oven to 200C. In a bowl ix the mascarpone with the Parmesan, lemon zest and basil, season to taste. Pop the pastry on to a couple of trasy, then score around the edges of each piece to make a thin border. Spread the cheese mixture within the borders. Toss the asparagus in the oil, then arrange the bundles on top of the pastry. Bake the pastries for 20-25 mins until golden, then serve warm topped with the dressed salad leaves and a few shavings of Parmesan.

 

Ten Asparagus Facts

1. Asparagus is a member of the lily family

2. Australian asparagus is available from September to March. Most Australian Asparagus is produced during spring (September to November). However, a smaller supply of Australian asparagus is also available during the summer months (a number of growers cultivate summer asparagus by setting aside fields of new asparagus ferns ready for ‘summer cut’).

3. Asparagus also comes in shades of purple and red, which turn green only when cooked.

4. Sizes range from slender, young ‘sprue’ asparagus to thicker-stemmed, jumbo-sized ‘kitchen’ grades.

5. It takes about three years for asparagus plants to become established, and even longer to reach a fully productive state.

6. In the UK, asparagus is traditionally grown in the Vale of Evesham in Worcestershire, and East Anglia.

7. Asparagus is considered a difficult food to pair with wine - it contains methyl mercaptan, a sulphur compound, which tends to give wine a vegetal or metallic taste. Try pairing asparagus with cool-climate wines that have pronounced herbal flavours to counteract this.

8. Top accompaniments for asparagus are butter, parmesan, hollandaise and vinaigrette, eggs, bacon or pancetta.

9. White asparagus is grown by creating mounds of soil around the growing spears, hiding them from the light and resulting in their blanched, pale look. It is particularly labour-intensive to harvest, as experienced eyes are needed to spot the spear tips in the soil.

10. In Thailand and Vietnam asparagus is known as măng tây, which means ‘European bamboo shoots’.

 

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