It’s spring and that means it's asparagus season! These green, spear-like vegetables are loaded with vitamins A, C, E and K, folate, fibre and minerals making it beneficial for our overall health. They’re also available in white (usually canned) and purple.
When buying asparagus select firm, crisp spears with compact tips and tight scales. Choose those with a thicker stem as they’re not only tastier, but they’ll have a longer shelf life compared to thinner ones. The best way to store asparagus is in the fridge, standing up in cool water - just like you'd do with flowers. Trimming the base helps the asparagus stay fresh for longer and can be kept for up to 2 weeks, if handled carefully.
While asparagus tastes fantastic grilled, try the recipe below for a fun, new way to enjoy this nutritious spring vegetable:
Asparagus Pesto
Ingredients: 1 bunch of asparagus - trimmed and blanched 1/2 cup grated parmesan cheese 1/4 cup slivered almonds 1/2 bunch parsley 3/4 cup extra virgin olive oil. Place all ingredients into a food processor and process until fine. Gradually add the oil with the motor running and process until it has reached a desirable consistency. Serve as a spread in sandwiches, top it on roast vegetables and stir through pasta!
