Like the season’s first blossoms, fresh asparagus is one of the region’s annual edible treats, signalling the start of Spring. Fresh asparagus is now from September until December.
Local Orange gardeners also grow this ancient plant, once reserved for rulers and kings. It is a member of the lily family, and related to chives, leeks, garlic and onions. Try this simple recipe…
Ingredients
50g butter
1 leek, thinly sliced
2 teaspoons freshly chopped parsley or basil, or a combination of the two
2 bunches fresh asparagus, ends trimmed and lightly steamed
6 local eggs
300ml cream
Olive oil and vinegar, to serve
50g butter
1 leek, thinly sliced
2 teaspoons freshly chopped parsley or basil, or a combination of the two
2 bunches fresh asparagus, ends trimmed and lightly steamed
6 local eggs
300ml cream
Olive oil and vinegar, to serve
Method
Melt butter in frying pan and cook leek and green herbs over medium heat for 5 minutes, or until leek is tender.
Melt butter in frying pan and cook leek and green herbs over medium heat for 5 minutes, or until leek is tender.
Add asparagus and cook for 2 minutes longer. Whisk together eggs and cream, season to taste with freshly ground pepper and salt flakes.
Add to pan and cook over a low heat for 5-8 minutes, or until just set.
Turn over and cook until golden. Drizzle with oil and vinegar and serve in wedges as a lunch or dinner dish, or cut in small portions to serve as savouries with drinks.
This dish can also be served with a fresh green salad dressed with lemon juice and good olive oil. Serves 4
Great with local Orange Sauvignon Blanc or Rose. Bon Appetit!