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Keeping it seasonal with asparagus

bunches of asparagus

I have just got back from my local market and there is asparagus in abundance. It’s that time of year where the local growers are bringing their crops to sell and it all looks just wonderful. Not only is it quick to cook (pan or oven) but it has healthy qualities and has been something to eat since Egyptian times.

To quote Wikipedia,

Asparagus has been used as a vegetable and medicine, owing to its delicate flavour, diuretic properties, and more. It is pictured as an offering on an Egyptian frieze dating to 3000 BC. Still in ancient times, it was known in Syria and in Spain. Greeks and Romans ate it fresh when in season and dried the vegetable for use in winter; Romans would even freeze it high in the Alps, for the Feast of Epicurus. Emperor Augustus reserved the “Asparagus Fleet” for hauling the vegetable, and coined the expression “faster than cooking asparagus” for quick action. A recipe for cooking asparagus is in the oldest surviving book of recipes, Apicius’s third-century AD De re coquinaria, Book III.

asparagus-cheese-meltTo celebrate the arrival of asparagus we have a great but really simple recipe from Gary Rhodes. All you need is a bunch of asparagus, parmesan cheese, sea salt and a baguette.  The main effort is getting the asparagus properly prepared, which is demonstrated by Chef Rhodes…

 

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