Cooking the asparagus
Just the other day I bought my first bunch of spring asparagus and quickly put together an asparagus salad. I never boil or steam very thin asparagus. If they are fresh and thin, I simply pour boiling water over the bunch and allow it stand for five to ten minutes. If you have large asparagus boil of steam them until soft. I then immediately plunge these beauties into an ice bath – the result: beautiful, bright, fresh green asparagus – with a scrumptious bite.
Making the salad
Scatter the asparagus on a wooden board and sprinkle with the best olive oil, some fresh lemon juice, roasted seeds and nuts… and to top it off,add finely grate Parmesan cheese. Season with Maldon salt and a few pinches of black pepper. And there you have it… a mouth-watering, seasonal spring salad for the soul.
How to keep your asparagus fresh
Trim the ends if necessary. Fill a jar with a bit of water. Store the asparagus upright in the container. Change the water when it gets cloudy.
I had to get a gift for my foodie friend, the lovely Errieda Du Toit. But what do you buy for this extraordinary friend and food soul sister of mine? … So I decided to make a fresh asparagus and herb bouquet that she can re-use. I took the fresh asparagus spears, arranged them in a beautiful glass bowl and then took some fresh rosemary, sage and mint out of my garden. I love it. It is gorgeous, fresh and different … ideal birthday or Christmas gift.
Happy Birthday Errieda!
After a brief but blitzy gastronomic tour through Johannesburg this past weekend I returned home in need of something healthy – something green. So I made this delicious + scrumptious + sumptuous salad. It’s fresh and easy – just add all the ingredients in a bowl, sprinkle with some salt and drizzle with lemon infused olive oil and a squeeze of fresh lemon juice. I like to serve the baby marrows still warm from the oven and then all the other ingredients at room temperature. It’s crunchy, creamy, tangy and really splashy in flavours. Enjoy.
My favourite shades of green:
+ Irish colour green – I am married to a wonderful man of Irish descent … where everything from the Emerald Isle seems to be green;
+ The green of an olive;
+ The green colour of growing grass;
+ Lime green;
+ … and then the US Dollar green. 🙂
green salad + broken-cheesy-olive-melba-toast = fresh + sumptuous
- For baking the baby marrow
- 400 g Baby Marrows
- 2T Olive Oil
- For the broken-cheesy-olive-melba-toast
- Melba toast – decide how many you want – I like plenty
- Handful of green olives - chopped
- 100g Peppery Chevin goats cheese
- Squeeze of lemon juice
- Other salad ingredients
- 250g Asparagus (I only had tinned asparagus but fresh asparagus will be first-class)
- 1 Handful pumpkin seeds
- 1 Handful pistachios
- 1 Avocado sliced
- Few sprigs of parsley – torn
- Lettuce of your choice – I like to use the frilly lettuce for this salad – it looks pretty
- Lemon infused olive oil
- 1 Lemon
- Baking the baby marrow: Preheat oven to 180 °C. Coat each baby marrow with olive oil and sprinkle with salt and bake for 30 minutes. Take out of oven and cut length ways.
- The broken-cheesy-olive-melba-toast: Break the Melba toasts up into pieces. Mix the goats cheese, green olives and the lemon juice together and smear on each piece of toast.
- Making the salad: Mix all the ingredients together. Drizzle with olive oil and lemon juice. Sprinkle with some salt.
- Serve with love.