GoodLife: Peninsula Style, Issue 45, Page 066 (transcription)

Widely cultivated for its tender, succulent, edible shoots, asparagus cultivation began more than 2,000 years ago in the eastern Mediterranean region.
With its designer looks, air of sophistication and unique herbaceous flavour its no wonder that the popularity of fresh asparagus has stood the test of time.
Spring signals the start of the asparagus season and a time when we can take advantage of its health giving properties.
Although green asparagus is the main variety grown in Australia, watch out for white and purple asparagus and enjoy their unique properties Seven Very Good Reasons to Eat Asparagus 1.
Asparagus has a great flavour and is very affordable.
2.
Asparagus is low in kilojoules, without fat or cholesterol, while providing fibre.
That makes it a must for any diet, including a weight loss diet.
3.
It s not only fruit that gives us vitamin C.
A serve of asparagus provides about a quarter of our daily needs of vitamin C.
4.
Asparagus has a brilliant range of bioactive compounds, such as antioxidants like rutin and betacarotene.
The research strongly suggests that the bioactive compounds in asparagus are keeping us healthy, well into old age.
5.
Asparagus has potassium to help keep our blood pressure healthy.
Rawlings Fresh Produces Presents, Haloumi, Asparagus and Rocket Salad.
SERVES 4 150g green beans trimmed 1 tablespoon of olive oil 500g asparagus, trimmed and halved 500g haloumi cheese sliced thinly.
1 large avocado sliced thinly cup roasted macadamia nuts, chopped coarsely 200g wild rocket MACAdAMIA dRESSInG 1 teaspoon mild English mustard cup macadamia oil sherry vinegar.
MEthod Make macadamia dressing by combining ingredients.
Boil or steam beans until tender, drain and rinse under cold water.
Meanwhile heat half of the oil in a large pan, cook asparagus in batches until just tender.
Heat remaining oil in the same pan and cook cheese in batches until browned both sides then drain on absorbent paper.
Place beans, asparagus and cheese in a large bowl with dressing and add remaining From pizza award winning excellence, Claudio, Ciao recommends this combination of flavours for your next pizza night.
Sicilian Cherry Semi Dry Tomatoes Green Sicilian Olives of course Asparagus.
cookingwith asparagus Mt.
Eliza Village Fruit's, Szechuan Honey Cured Salmon with Basil and Goats Cheese Cream and Local Asparagus CuREd SAlMon 1 kg atlantic salmon 1 cup of honey 1 2 cup Szechuan pepper 1 cup of ground coriander 1 kg sugar 1 kg salt MEthod Mix all the ingredients together, cover salmon for at least 24 hours.
InGREdIEntS Basil and Goats Cheese Cream 100g goats cheese 50 ml cream 1 bnch basil Seasoning MEthod Blanch basil, blend in a blender with goats cheese and cream.
Add season and pass through drum sieve.
ingredients and toss gently.
MACAdAMIA dRESSInG SWEEt Soy dRESSInG Place all the dressing ingredients in a screw top jar and 200ml soy sauce shake well.
30-40 ml mirin 70-80 sugar MEthod Add soy, mirin and sugar In a pot and reduce by half, allow to cool.
Slice cured salmon and lay on plate, garnish with basil - goats cheese cream and blanched local asparagus and finish with a drizzle of sweet soy dressing and a selection of baby herbs.
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