HOW TO COOK ASPARAGUS
.
Asparagus, one of my
favourite vegetables and I just LOVE it with pasta! In fact, I love it with
anything.
Asparagus is best when
bought in season as they lose flavour and crispness within days after being
harvested.
If the ends are woody, cut
or snap them off and gently peel the harder skin of each spear off using a
vegetable peeler or sharp knife.
Make bundles - as much as
you can hold in a hand - and tie them together at the top and towards the
bottom with some string or an elastic band.
Steam the asparagus over
boiling water for a couple of minutes - they will be done when you can easily
stick a sharp knife into the woody ends.
They should be firm, not
floppy, and a bright green.
(From Woolworths "TasteMag")
(From Woolworths "TasteMag")
Asparagus, raw
or cooked, is OK to feed your chickens, but is not usually a favourite.
Use mint in new ways
• Add chopped mint leaves to
scrambled egg or an omelette towards the end of the cooking process.
• Shred mint into thick Greek
yoghurt and drizzle with honey.
• Liven up a fresh beetroot and
red-onion salsa with chopped mint leaves.
• Pound sugar crystals and a
handful of fresh mint leaves, and use to coat the rim of a mint-julep glass.
• Crush mint and combine with
softened butter. Slather over caramelised mango slices and top with crème fraîche.
• In a small bowl, whisk together
vinegar, mustard, sugar, salt and pepper. Slowly whisk in a little olive oil
then add chopped mint and generously drizzle over fine green beans and snap
peas.
• For the sweetest mint candies,
bring granulated sugar and water to a boil then add a few drops of peppermint
extract and powdered sugar. Spoon droplets onto wax paper and allow to set.
• Freeze fresh mint leaves with
water in an ice tray and serve in funky cocktails.