Look for firm, bright, smooth spears of uniform size with closed, compact tips. When you snap freshly harvested asparagus, it should be crisp, moist and juicy.
Storing asparagus:
Did you know that freshly harvested asparagus is very similar to cut flowers? It needs to be kept in cool, humid conditions. Here are two tried and true ways to help keep asparagus as fresh as possible:
- Wrap it in a damp tea towel, pop in a plastic bag and store in the crisper compartment of the refrigerator.
- Stand the fresh spears upright in a container with 1cm cold water, cover and store in the refrigerator.
Easy Asparagus Tart
A simply delicious tart that can be enjoyed hot or cold.
Ingredients:
500g fresh ricotta cheese
2-3 bunches fresh asparagus, woody ends removed (see Tip)
2 cups grated tasty cheese
1 egg
Flaked salt and freshly ground black pepper to taste
1 sheet frozen puff pastry
Method:
Preheat oven to 180°C. Place ricotta, half the cheese and beaten egg into a bowl and beat until thick and smooth. Season to taste with salt and pepper.
Place pastry sheet on a baking tray covered with non-stick baking paper. Spread ricotta filling over pastry base, leaving a 2cm border all around.
Wash and snap asparagus then pat it dry with paper towel. Lay spears side by side on top of ricotta filling, covering entire surface.
Sprinkle asparagus with remaining grated cheese and sprinkle again with some black pepper.
Bake for 30 minutes in pre-heated oven or until filling is set and pastry is golden.
Serve in slices with a salad.
Tip:
If the asparagus is thin (and therefore there are more spears per bunch), use two bunches. If the spears are thick, use three bunches.
Recipe courtesy: www.asparagus.com.au
12°C