Asparagus time

The winter's ended rather abruptly here in New England(NSW) and the weather's mild already, making the garden wake up from its brassica and root vegetable slumbers and think about producing spring vegetables. And here, springing out of the ground indeed, come the asparagus, a bit early in the season and all the more welcome for that!
I can never get enough of asparagus--such a fine flavour, so easy to cook and use. Whether hot and served with butter, or cold and served with vinaigrette, blended into soup or made into yummy quiches and pies(they go really well with seafood--smoked salmon and asparagus quiche or salmon and scallop pie being particularly good), they are always delightful. And straight out of the garden too, they are just bursting with flavour. here's one of the simplest and nicest way to eat them, as a delicious entree, with vinaigrette--I use a mix of extra virgin olive oil, white balsamic vinegar and Dijon mustard, shaken together. Not even any need for salt and pepper, as the mustard provides that edge.

The winter's ended rather abruptly here in New England(NSW) and the weather's mild already, making the garden wake up from its brassica and root vegetable slumbers and think about producing spring vegetables. And here, springing out of the ground indeed, come the asparagus, a bit early in the season and all the more welcome for that!
I can never get enough of asparagus--such a fine flavour, so easy to cook and use. Whether hot and served with butter, or cold and served with vinaigrette, blended into soup or made into yummy quiches and pies(they go really well with seafood--smoked salmon and asparagus quiche or salmon and scallop pie being particularly good), they are always delightful. And straight out of the garden too, they are just bursting with flavour. here's one of the simplest and nicest way to eat them, as a delicious entree, with vinaigrette--I use a mix of extra virgin olive oil, white balsamic vinegar and Dijon mustard, shaken together. Not even any need for salt and pepper, as the mustard provides that edge.