Spring is the season to rejoice for asparagus lovers, with an abundance of fresh local produce. Bill Howison from House of Organics at Adelaide Central Market offers his advice for selecting and cooking this versatile vegie, and we share some market recipes, including a tasty asparagus and leek tart.
Australians are becoming used to seeing imported asparagus on the supermarket shelves throughout the year. When does the local season begin and end?
Asparagus is generally a spring vegetable, with the season running from late September to early March.
What can buyers expect to pay for it right now?
Depending on size and quality, anywhere from $2 a bunch to $19.99 a kilo.
What should people look out for when buying asparagus to ensure it is at its freshest?
Fresh-looking stems with no brown discolouration, and crisp, pointy tips.
While the most common variety is green, asparagus can also be white and various shades of purple. Do different coloured spears taste different?
Yes, the green has the “freshest” flower and white is more rich and buttery.
What tips do you have for preparing and cooking asparagus?
Asparagus is incredibly versatile. The thinner smaller spears can be eaten raw, the thicker spears can be steamed, boiled and even put on the barbie.
And your favourite asparagus dish?
Just fresh steamed asparagus with burnt butter and sage sauce.
Asparagus and Leek Tart
Ingredients
375g pack all butter puff pastry, thawed
1 egg, lightly whisked, to glaze
2 tbs olive oil
2 leeks, washed, tops removed & finely sliced
2 cloves garlic, peeled & finely sliced
200g goats curd
1/2 cup gruyere cheese, finely grated
1/2 cup cherval, chopped
sea salt & freshly ground black pepper
2 bunches asparagus, trimmed & blanched
Method
Preheat oven to 200C (180C fan-forced).
Line a baking tray with greaseproof paper. Place pastry sheet on prepared baking tray. Using a sharp knife, gently score a border 2cm from the edge, being careful not to cut through the pastry. If you fancy, score a design around the edge to add a personal touch to your finished tart. Using a fork dock (prick) the centre of the pastry all over. Using a pastry brush carefully brush the border and centre with egg wash and refrigerate for 30 minutes.
Meanwhile, heat 1 tablespoon of olive oil in a large saute pan over a medium heat. Add leeks and garlic and cook for 5 minutes or until leeks are soft. Remove from heat and allow to cool.
Place the prepared tart shell in pre-heated oven and cook for 15 minutes. While the tart shell is cooking, combine cooked leeks with goats curd, gruyere, cherval, salt and pepper together in a medium mixing bowl, stirring until well combined.
In a separate bowl toss the blanched asparagus with the remaining olive oil and season with salt and pepper.
Remove tart shell from the oven and reduce heat to 180C (160C fan-forced). Carefully cut around the scored border and gently push the centre down and spread the leek mixture evenly over the centre. Top with the asparagus.
Return tart to the oven and cook for a further 20 minutes or until the filling is heated through.
Serve tart with a mixed leaf salad.
Three more ways with asparagus
- Toss asparagus and haloumi slices in olive oil and chargrill on barbecue. Serve with lemon juice, salt and pepper.
- For a cheat’s hollandaise sauce to serve with asparagus, place 3 egg yolks, 1 tablespoon lemon juice, 1/2 teaspoon salt and a pinch cayenne pepper together in a food processor; process until combined. Slowly add 150g melted butter while blender is on. The sauce will thicken, the more butter you add.
- For a simple salad, blanch 2 bunches of asparagus and toss with a handful each of baby rocket leaves, walnuts, basil leaves, 1/3 cup shaved parmesan, juice of lemon, salt, pepper and olive oil.
Recipes supplied by Adelaide Central Market.
