Spring is in the air and with it brings a bloom of seasonal fruit and vegetables. As one of the first fresh Spring vegetables to make its appearance in the farmer’s market, asparagus is one of our favourite seasonal vegetables.
New dishes appear on the La Serre bistro menu at this time of year with the humble asparagus as the star. From white truffle sauce to morels to homemade mayonnaise, white and green asparagus spears are a simple, delicious accompaniment to a number of our enticing recipes.
Asparagus is delicious at its simplest, lightly steamed, grilled, or sautéed, and eaten plain. Yet it is also a versatile vegetable that adds a lot of nutrition and flavour to soups, tarts and even pizza.
The nutritional value makes it an even more appealing spring staple, bursting with vitamins A, B and C, fibre and folic acid, as well as being pretty much fat-free. These attributes boost immune systems and are great for healthy hair, skin and nails.
Harvesting season peaks between April and mid-June. Look out for firm tips and good colour (ivory or purple to a luscious green tip) when you’re buying fresh from the supermarket.