Asparagus

 

We are getting close to the very short season of the wonderfully elegant Irish asparagus. This short season, only 5 or 6 weeks in May and early June belies the fact that we see asparagus in our shops year round. 

 The thin spears of Irish asparagus, called sprew, can be eaten fresh from the ground, dreamily covered in a glossy hollandaise or as an accompaniment for soft boiled eggs. 

The slightly plumper ones can be quickly cooked, in a special asparagus pot if you are lucky enough to have one, or in a regular pot of boiling water for a few minutes and served as a side to many beautiful dishes or finished on a griddle pan for a crisper outer shell. Add it to a risotto for extra body, cover with a poached egg and serve with crispy pancetta or bacon pieces or steam and serve with some garlic butter.

Whatever way you enjoy your asparagus, be sure to get hold of some of our home grown goodness before the season is out and we are back to getting our green goddess’ from foreign shores.

A wonderful way to enjoy this incredible, nutritious vegetable is below. As it’s a good source of magnesium, iron, fibre and zinc as well as low in cholesterol and sodium enjoy asparagus in the full knowledge that you are adding to your daily nutritional store.

Roasted Asparagus with Lemon Butter Sauce

This light dish works great as a side dish at any time of the day. It also address the issue that some people have with asparagus , some find it slightly bitter. Roasting brings out the natural sweetness in this vegetable so it’s another alternative way of cooking it.

There really is very little need for a separate ingredient list or method section here.

Place a bunch of asparagus on a baking tray and drizzle with olive oil and a little balsamic vinegar (optional). Roast for 10 -15 in a high oven, until the asparagus starts to get crisp and slightly browned.
Meanwhile, melt 2 tablespoons of unsalted butter in a pan and add 1 tablespoon of freshly squeezed lemon juice to this. Add ½ teaspoon Dijon mustard and season to taste.

Once you remove the asparagus from the oven place on a serving dish and drizzle with sauce.

Serve and enjoy!