Weight Watchers Australia - March 2018

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Top tips for

asparagus

by Senior Food Editor

Lucy Kelly

WW FRESHBOX

perfect for growing asparagus.

And we Aussies love green asparagus.

It’s the most popular variety in the

country, with only very small volumes

of white and purple asparagus being

grown. These green spears are high in

vitamins A, C, E and K and are a rich

source of fibre. They have a mild

flavour with earthy undertones, similar

to fresh spring peas.

SINK YOUR TEETH

INTO THIS!

Asparagus is a all-round star.

Use it as a side dish for your

hot cooked breakfasts or as

the perfect addition to your

risottos and frittatas – it can

even be paired with dips as

an alternative to crackers.

One of the best ways to enjoy

asparagus is to keep it simple

• toss some spears on the
  barbecue, lightly season with
  salt and pepper and enjoy.

The Motta
family have
been growing
and packing
asparagus for
decades.

1

Select firm, fresh asparagus spears

that are dark green with tight tops and

tender stems.

2

Store asparagus in the vegetable crisper

in a plastic bag loosely closed.

3

To prepare asparagus, wash and trim

the tough woody ends.

4

Cook asparagus in a microwave in a

ceramic dish, covered with a splash of

water and a microwave safe lid or ceramic

plate for 2 minutes, then drain. Drizzle with

a few drops of extra virgin olive oil, salt and

finely grated parmesan cheese.

5

Asparagus is perfectly cooked when you

lift a spear up and it stays in a straight line

and doesn’t droop. If it droops, it’s overcooked.

6

Asparagus is typically eaten with the

fingers and dipped in a sauce or dip.

7

Traditionally, asparagus is served with

hollandaise sauce.

SERVING IDEAS

■ As dippers for soft-boiled eggs instead

of toast soldiers

■ Inside a folded omelette

■ In a frittata or quiche

■ Make a soup

■ Add to stir-fries

■ As a side with fish, meat or seafood

■ In a big breakfast with grilled tomatoes,

sauteed mushrooms and wilted spinach

■ With cured or smoked salmon and

poached eggs for a light meal

■ Wrapped in prosciutto as a nibble

with drinks