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Garden-fresh asparagus soup

<p>Love the healthy snap of a bright-green new-season asparagus stalk? Enjoy their uniquely grassy, sweet flavour and their healthy-bacteria-boosting proteins in this fresh and uplifting soup.</p> <p><strong>Ingredients:</strong></p> <ul> <li>2 tablespoons butter</li> <li>2 tablespoons extra virgin olive oil, plus extra to serve</li> <li>2 spring onions (scallions), finely chopped, plus extra, curled in cold water, to serve</li> <li>1/2 teaspoon curry powder</li> <li>1/4 teaspoon ground ginger</li> <li>1/2 teaspoon ground turmeric grated zest and juice of 1 lemon</li> <li>2 medium turnips, peeled and diced</li> <li>750 ml (3 cups) vegetable stock</li> <li>270 ml tin additive-free coconut milk</li> <li>175 g (1 bunch) asparagus, cut into 1.5 cm pieces</li> <li>1/2 teaspoon Celtic sea salt</li> <li>freshly cracked black pepper, to taste</li> </ul> <p><strong>Directions:</strong></p> <ol> <li>Melt the butter with the oil in a large saucepan over medium heat.</li> <li>Add the spring onion and cook, stirring frequently, until soft. Add the curry powder, ginger, turmeric, lemon zest, juice and turnip and cook, stirring frequently, for 5 minutes.</li> <li>Add the stock, coconut milk and asparagus, and simmer, partially covered, for 15 minutes or until the turnip is tender, then add the salt.</li> <li>Remove from the heat and allow to cool slightly, then purée the mixture in batches in a food processor or blender until smooth.</li> <li>Reheat gently if necessary, then drizzle with olive oil, grind over black pepper and garnish with curled spring onion.</li> </ol> <p><em>Recipe and image from <a rel="noopener" href="https://www.murdochbooks.com.au/browse/books/healthy-cooking/Heal-Your-Gut-Lee-Holmes-9781743365601" target="_blank"><span>'Heal Your Gut'</span></a> by Lee Holmes (Murdoch Books).</em></p> <p><em>Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/recipes/garden-fresh-asparagus-soup.aspx" target="_blank">Wyza.com.au</a>. </em></p>

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Make this yummy summer pizza when the warm season hits

<p><strong>Time to prepare <em>5-10 mins</em> | Serves <em>4</em></strong></p> <p><strong>Ingredients</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">4 x 20cm plain pizza bases</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/4 cup tomato passata</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">200g fresh ricotta, crumbled</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 bunches asparagus, woody ends removed</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">4-5 sprigs fresh thyme</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 teaspoon black peppercorns</span></li> </ul> <p><strong>Basil oil</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">1 bunch fresh basil, leaves and tender stems stripped off</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/3 cup extra virgin olive oil</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Watercress, to garnish</span></li> </ul> <p><strong>Directions</strong></p> <p>1. Preheat the oven to 200°C. Brush the pizza bases with the passata and scatter with the ricotta, asparagus, thyme and peppercorns. Bake in the preheated oven for 5-10 minutes until crisp and bubbly.</p> <p>2. In the meantime, prepare the Basil Oil: Place the basil in a heatproof bowl and cover with boiling water. Using a slotted spoon, remove basil immediately and refresh in cold or iced water. Drain basil well and place in a food processor. Add the olive oil and process until bright green and smooth.</p> <p>3. When cooked, drizzle the hot pizzas with a little basil oil and serve immediately.</p> <p><em>Recipe provided by the<a href="http://asparagus.com.au/"> Australian Asparagus Council.</a></em></p> <p><em><span style="font-weight: 400;">Republished with permission of </span><a href="https://www.wyza.com.au/recipes/summer-pizza.aspx"><span style="font-weight: 400;">Wyza.com.au</span></a></em></p>

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How to make hot or cold asparagus and salmon frittata

<p><strong>Time to prepare 35-40 mins | Serves 4</strong></p> <p>Recipe from the <a href="http://www.asparagus.com.au/">Australian Asparagus Council</a>.</p> <p><strong>Ingredients:</strong></p> <ul> <li>2 tablespoons olive oil </li> <li>300g salmon fillet </li> <li>8 free range eggs </li> <li>1 cup plain Greek yoghurt </li> <li>1 tablespoon lemon thyme, finely chopped </li> <li>Salt and pepper </li> <li>1 red capsicum, chopped </li> <li>2 bunches asparagus, woody ends removed, sliced </li> <li>Greek yoghurt to serve (optional)</li> </ul> <p><strong>Directions:</strong></p> <p>1. Preheat oven to 180ºC.</p> <p>2. Heat an ovenproof frying pan over high heat. Add 1 tablespoon of the olive oil and cook salmon fillet skin side down for 2 minutes to seal. Turn salmon over to lightly brown other side. Remove from pan, place on a plate and set aside in refrigerator to cool. Reserve pan to use later.</p> <p>3. Crack eggs into a mixing bowl. Add yoghurt, thyme, salt and pepper and whisk until all ingredients are well combined.</p> <p>4. Take cooled salmon from refrigerator, remove skin and break up flesh into small bite-size pieces. Combine capsicum and asparagus with egg mix. Carefully stir in chunks of salmon.</p> <p>5. Heat the pan the salmon was cooked in and add the remaining tablespoon of olive oil. Pour frittata mixture into pan. Bake in preheated oven for 30-35 minutes or until cooked through.</p> <p>6. Remove from oven and allow frittata to cool slightly before cutting. Serve accompanied with thick yoghurt.</p> <p><strong>Tips:</strong></p> <ul> <li>Delicious served with a simple green salad with a lemon olive oil dressing.</li> <li>For a vegetarian version replace salmon with 125g feta broken into pieces or 125g grated cheese.</li> <li>For this recipe to be gluten-free, avoid using stocks, sauces and condiments containing wheat. Take care to check ingredient labels on all products you use.</li> </ul> <p><em>Republished with permission of </em><a href="https://www.wyza.com.au/recipes/asparagus-and-salmon-frittata.aspx"><em>Wyza.com.au.</em></a></p>

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The best recipe you need to try: Green Pea and Asparagus Soup

<p>Bursting with veggie goodness, this yummy soup makes a nutritious light meal served with your favourite bread.</p> <p>Recipe provided to the <a href="http://www.asparagus.com.au/">Australian Asparagus Council</a> by Liz Posmyk.</p> <p><strong>Ingredients </strong></p> <ul> <li>2-3 teaspoons olive oil</li> <li>1 large onion, chopped</li> <li>2-3 garlic cloves, chopped</li> <li>2 bunches asparagus, woody ends removed, chopped</li> <li>2 cups vegetable stock</li> <li>2 cups frozen green peas</li> <li>1/2 cup roasted or raw cashews</li> <li>Salt flakes and pepper to taste</li> <li>Fresh herbs such as baby basil leaves to serve</li> </ul> <p><strong>Method </strong></p> <p>1. Heat a large saucepan over medium heat, add oil and stir-fry onion for 1 minute. Stir in garlic, reduce heat to low, cover and cook for 2 minutes.</p> <p>2. Add asparagus and stir over heat for 1 minute. Stir in stock, cover and bring to the boil. Cook over low to medium heat for 2-3 minutes. Stir in peas and cashews and return to the boil. Reduce heat and cook until asparagus and peas are just tender and still bright green, 2-3 minutes.</p> <p>3. Blend until smooth, reheat gently and season to taste. Serve with freshly ground pepper and fresh herbs.</p> <p><strong>Tips</strong></p> <ul> <li>For a thinner consistency add a little more vegetable stock when blending.</li> <li>Adding cashew nuts helps provide a lovely creamy texture without needing cream.</li> <li>For this recipe to be gluten free, avoid using stocks, sauces and condiments containing wheat. Take care to check ingredient labels on all products you use.</li> <li>For this recipe to be dairy-free, avoid using prepared and packaged foods containing dairy products. Take care to check ingredient labels on all products you use.</li> </ul> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/green-pea-and-asparagus-soup.aspx">Wyza.com.au.</a></em></p>

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Asparagus and beef red curry stir-fry

<p>It’s simple, it’s quick and the best part? It’s delicious. This spicy stir-fry is packed full of flavour and is perfect for those nights where you want a satisfying meal with minimal effort. With asparagus, beef and capsicum, there’s something in here for all tastebuds and chances are, you already have all the ingredients sitting in your pantry already.</p> <p><strong>Ingredients:</strong></p> <ul> <li>2 bunches asparagus, woody ends removed</li> <li>2 tablespoons oil</li> <li>600g rump steak, trimmed and thinly sliced</li> <li>1 red capsicum, sliced</li> <li>2 garlic cloves, crushed</li> <li>2 tablespoons red curry paste (see Tip)</li> <li>1 tablespoon fish sauce</li> <li>1 tablespoon brown sugar</li> <li>6 Kaffir lime leaves, finely shredded</li> <li>25 Thai basil leaves</li> <li>2 long red chillies, sliced thinly diagonally</li> <li>Steamed Jasmine rice and sliced red chillies (optional), to serve</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Cut asparagus into 8cm lengths.</li> <li>Heat oil in a wok or large pan and stir-fry beef strips in batches for 2-3 minutes until browned. Remove from wok and set aside.</li> <li>Add asparagus and capsicum to pan and stir-fry 2-3 minutes.</li> <li>Add garlic and curry paste to pan and stir-fry for 2 minutes. Stir in fish sauce, sugar, lime leaves and 1/3 cup water and bring to a simmer.</li> <li>Return beef to pan and stir-fry for 2 minutes or until heated through. Check flavours and season as needed.</li> <li>Serve immediately with steamed Jasmine rice and, if liked, scatter with sliced red chillies.</li> </ol> <p><strong>Tips:</strong></p> <ul> <li>Curry paste is available from supermarkets and Asian groceries.</li> <li>If cooking for kids, reduce or omit chillies according to their taste.</li> <li>For a delicious vegetarian option substitute sliced marinated tofu for beef, omit fish sauce and choose a vegetarian curry paste.</li> <li>You can add more veggies when you add the capsicum, such as carrot strips, sugar snap peas, broccoli and zucchini strips.</li> <li>Serve with brown rice or other grains such as quinoa, or rice and quinoa mix.</li> <li>For this recipe to be gluten free, avoid using stocks, sauces and condiments containing wheat. Take care to check ingredient labels on all products you use.</li> </ul> <p><em>Recipe and image courtesy of <span><a href="http://www.asparagus.com.au/recipe.php?s=asparagus-and-beef-red-curry-stir-fry">Australian Asparagus</a></span>.</em></p>

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Prawns, asparagus and cherry tomato linguine

<p>This deliciously light pasta dish is so quick and easy to whip up but also special enough for company.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 2</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>150g linguine pasta</li> <li>135g cherry tomatoes</li> <li>200g green prawns, peeled, deveined, tails intact </li> <li>1 bunch of asparagus, trimmed, cut in half</li> <li>2 tablespoon olive oil</li> <li>2 cloves garlic, finely chopped</li> <li>Half a lemon</li> <li>1 red chilli, deseeded, finely chopped</li> <li>⅓ cup dry white wine</li> <li>Fresh oregano, chopped</li> <li>Salt and pepper to season</li> <li>Shaved parmesan to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. Bring a large saucepan of salted water to boil. Add pasta and follow packet instructions. Drain.</p> <p>2. Meanwhile, heat oil in frypan over medium heat. Add tomatoes and cook and cook for two minutes or until softened.</p> <p>3. Stir in garlic, chilli, asparagus and prawns. Cook for two minutes or until prawns turn pink.</p> <p>4. Add white wine and season with salt and pepper. Leave to simmer for three to five minutes or until sauce thickens and reduces.</p> <p>5. Add pasta to pan. Squeeze half a lemon and sprinkle with oregano. Toss to combine. Serve with parmesan.</p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/05/beef-and-barley-stew/">Hearty beef and barley stew</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/05/tuna-and-olive-pasta/">Tuna and olive pasta</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/05/bolognese-stuffed-eggplant/">Bolognese stuffed eggplant</a></strong></em></span></p>

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Lemon baked salmon with asparagus

<p>Summer is all about fresh, tasty seafood, and this lemon-baked salmon with asparagus is the ultimate dish for a warm summer’s night.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>2 (one fillet each!)</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 salmon fillets, skin on</li> <li>1 lemon, juiced</li> <li>2 rosemary stalks, leaves taken off the stalk and chopped</li> <li>1 garlic clove, sliced into slivers</li> <li>6 asparagus spears, trimmed</li> <li>6 cherry tomatoes, whole</li> <li>2 tbsp. Olive oil</li> <li>Salt and pepper, to taste</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Pre-heat oven to 180˚C</li> <li>Add lemon juice, rosemary, garlic, olive oil, salt and pepper into a bowl and mix.</li> <li> In a large mixing bowl, add the salmon fillets and the lemon mixture. Coat the fish evenly.</li> <li>Leave to marinate for 1 hour prior to cooking.</li> <li>On two separate sheets of foil or baking paper, lay the fish skin down and top with cherry tomatoes and 3 asparagus stalks on each.</li> <li>Wrap each fillet individually covering it completely to ensure no air escapes.</li> <li> Place into the oven for 15 minutes or until cooked to your liking.</li> <li>Serve with more asparagus and some salad!</li> </ol> <p><em>Recipe courtesy of Leah Itsines on behalf of <a href="http://www.asparagus.com.au/" target="_blank"><strong><span style="text-decoration: underline;">Australian Asparagus</span></strong></a>. </em></p>

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Garlic focaccia with asparagus, chilli hummus and poached eggs

<p>If you love poached eggs, you’re going to love this healthy and oh-so delicious dish which is perfect for breakfast, lunch or dinner.</p> <p><strong><span style="text-decoration: underline;">Serves</span><span style="text-decoration: underline;">:</span> </strong>1</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 soft poached eggs</li> <li>3 asparagus spears, trimmed</li> <li>1 piece of Turkish bread, toasted</li> <li>3 tbsp. spicy hummus</li> <li>1 tbsp. spicy dukkha</li> <li>1 garlic clove, crushed</li> <li>2 tbsp. olive oil </li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Pre-heat grill to high.</li> <li> Cut Turkish bread in half horizontally.</li> <li> In a small mixing bowl, mix together the garlic and olive oil. Using a basting brush, brush the Turkish bread with the mixture and place under the grill. Make sure to keep an eye on it so it doesn’t burn!</li> <li>Heat a small saucepan of water until it begins to simmer. Use a spoon to create a whirlpool in the water and carefully crack the eggs into the center of the whirlpool.</li> <li>Turn the heat right down and let this sit for 3-4 minutes for a soft egg or 6-8 for a hard-poached egg.</li> <li>While the eggs are poaching, grab the asparagus and a peeler! Peel the asparagus into super thin strips.</li> <li>On a serving plate, layer the toasted garlic bread with hummus, peeled asparagus and the poached eggs. Sprinkle the spicy dukkha over the top and enjoy!</li> </ol> <p><strong>TIP 1:</strong> The asparagus tastes amazing raw, but you can cook it too! Once peeled, pan fry it with a small amount of olive oil and salt for 3 minutes (no need for longer as the strips are so thin!)</p> <p><strong>TIP 2:</strong> If you want to make your own spicy hummus place the below ingredients into a food processor and BLEND!</p> <p>Makes 2-3 cups:  2 cans of chickpeas (800g soaked), 1 tsp. cayenne pepper, 2 tbsp. lemon juice, 1 garlic clove, 1/2 cup olive oil (more if needed), small handful of coriander (optional), sprinkle of salt and pepper.</p> <p><em>Recipe courtesy of Leah Itsines on behalf of <a href="http://www.asparagus.com.au/" target="_blank"><span style="text-decoration: underline;"><strong>Australian Asparagus</strong></span></a>. </em></p>

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Baked asparagus fries

<p>Craving chips but don’t want to compromise your health and diet? Try these baked asparagus fries as a healthy alternative.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>½ cup of grated parmesan</li> <li>1 cup of Japanese panko crumbs</li> <li>½ kg of asparagus</li> <li>1 cup of flour</li> <li>2 eggs, beaten</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>After preheating your oven to 220°C, spray a baking tray with cooking spray or line with baking paper.</li> <li>Combine parmesan and panko in a bowl and add salt and pepper.</li> <li>Coat asparagus in flour, dip into beaten eggs, and coat in panko/parmesan.</li> <li>On your baking sheet, place asparagus and cook for 12 minutes or until golden brown and crispy.</li> </ol> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/chicken-and-vegetable-pie/"><em>Chicken and vegetable pie</em></a></strong></span></p> <p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/curried-mince-pie/"><em>Curried mince pie</em></a></strong></span></p> <p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/lamb-and-eggplant-pie-with-polenta-crust/"><em>Lamb and eggplant pie with polenta crust</em></a></strong></span></p>

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Cream of asparagus soup

<p>Simple to make but very delicious, this cream of asparagus soup tastes incredible when served toasty warm with fresh croutons on a cold, winter’s night.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>60g butter</li> <li>1 tablespoon extra-virgin olive oil</li> <li>1 leek, trimmed, washed and roughly chopped</li> <li>3 cloves garlic, finely chopped</li> <li>sea salt and freshly cracked black pepper</li> <li>4 bunches asparagus, trimmed and cut into 3cm lengths</li> <li>1 large desiree potato, peeled and roughly chopped</li> <li>800ml fresh chicken stock</li> <li>150ml pouring cream</li> <li>1 tablespoon fresh lemon juice</li> <li>1 cup finely diced day-old sourdough bread (or any kind of dense bread)</li> <li>20ml olive oil</li> <li>sea salt and freshly ground white pepper</li> <li>3 tablespoons finely grated good-quality Parmesan</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To being, preheat the oven to 200°C.</li> <li>Heat the butter and oil in a large heavy-based saucepan.</li> <li>Add the leek, garlic, salt and pepper and sweat over a low heat until the leek is soft.</li> <li>Add the asparagus and potato and cook over a medium heat for four minutes, so vegetables are lightly coated in butter mixture.</li> <li>Add the stock and simmer over a medium heat for 15-20 minutes or until the asparagus and potatoes are tender. Transfer the mixture to a blender and process until smooth.</li> <li>Return the mixture to the saucepan, add the cream and lemon juice, and heat until just warmed through. Remove from the heat and season to taste.</li> </ol> <p><em>Written by Neil Perry. First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/07/vegetable-minestrone-soup/"><span style="text-decoration: underline;"><em><strong>Vegetable minestrone soup</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/07/winter-warmer-seafood-stew/"><span style="text-decoration: underline;"><em><strong>Winter warmer seafood stew</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/07/sausage-tomato-and-potato-soup/"><span style="text-decoration: underline;"><em><strong>Sausage tomato and potato soup</strong></em></span></a></p>

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Asparagus with Greek dressing

<p>During summer so much time and focus is given to the meat for BBQs and sometimes we forget that the sides are equally as important. This Asparagus dish is light, flavoursome and adds a completely new dimension to any barbeque as a side or ever a starter! Try it this weekend.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>Six</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>3 bunches asparagus, trimmed</li> <li>1 tablespoon extra-virgin olive oil</li> <li>1 teaspoon lemon juice</li> <li>1/2 teaspoon dried oregano</li> <li>Freshly ground black pepper, to taste</li> <li>2/3 cup finely diced cucumber</li> <li>2 tomatoes, finely diced</li> <li>10 small pitted black olives, quartered</li> <li>40g Australian reduced-salt feta cheese</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Boil or steam asparagus for 3-5 minutes or until just tender.</li> <li>Drain and briefly rinse under cold running water then arrange on a serving platter.</li> <li>Combine the olive oil, lemon juice, oregano, pepper, cucumber, tomato and olives in a small bowl and spoon onto the asparagus, drizzling with any remaining juices.</li> <li>Sprinkle with feta and serve.</li> </ol> <p>Recipe courtesy of Legendairy – <strong><a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank"><span style="text-decoration: underline;">visit their site for more delicious food ideas</span></a></strong>.</p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/08/asparagus-fries/">Baked asparagus fries</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/09/tzatziki-dip/">Tzatziki dip</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/09/creamed-spinach/">Creamed spinach</a></strong></em></span></p>

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