This week I’m going to keep my musings brief, as it’s been a hectic one; in fact, to give you a live context, I’m writing this waiting for 120 cupcakes to cool, that I’ll soon attempt to transform into a Katherine Mansfield-inspired garden party. My work life really does look different from 18 months ago!
Anyhow, the focus this week is on asparagus. Because the season is so fleeting, cooking with asparagus always feels a little sacred to me, as if I’m cooking with gold or some rare mineral. For 8 weeks of the year, from September to November, the perennial vegetable escapes its soil prison, pushing out its slender young delicious shoots for harvesting - and I love it!
Asparagus grows well in many of Aotearoa’s microclimates, but unfortunately due to my transient life in the past few years, I’ve never stayed in one place long enough to grow it myself. While you can grow asparagus from seed, it’s less time-consuming to plant it from crowns, which are established 2-year-old asparagus root systems. The awesome thing about asparagus is that once you have an established plant, it will continue producing annually for 20 years or more, so it is well worth the initial time and patience required - perhaps something to consider planting next winter.
But in the absence of homegrown, we’re so lucky to have some incredible asparagus growers in Aotearoa that are currently supplying your local markets and produce stores with the season’s best. Every year I get to December, and have major regrets that I didn't cook with asparagus more, so this spring I’d encourage you to jump all in on asparagus and make the most of its green goodness.
A good place to start is with this recipe for Citrus-roasted asparagus with herb labneh + Dijon chilli-caper dressing. Roasting asparagus in citrus zest/juice is my absolute favourite way to prepare it, and ensures that the asparagus is tender but retains its shape and green flavour. I find asparagus pairs well with clean flavours, and this recipe sees it blend deliciously with creamy yoghurt, bright herbs, and a little punch from Dijon and capers - an absolute must-make! Scroll down for another couple of recipes to also get you inspired, including a great way to use up those woody asparagus ends!
Much love,
Alby xx
This week’s MOOD BOOSTER:
Woody asparagus + broccoli green ‘gazpacho’
Attempts should always be made to minimise food waste wherever possible, and this green ‘gazpacho’ (technically it isn’t really a gazpacho as there are no tomatoes in the recipe) does a brilliant job at using up those woody asparagus ends that you otherwise might throw to the compost. Store the asparagus ends in the fridge until you have enough to make this soup, or alternatively you can use the whole asparagus stalk. While I’ve suggested to serve the soup chilled, gazpacho-style, you can also serve the soup warm – just leave out the avocado flesh, as this will curdle when heated.
serves 4-6
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