Asparagus Now In Season

May 2, 2010
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Asparagus originated in Mediterranean and has been a perennial garden plant and a delicacy for close to 2,000 years. It is in season from April until June, and is characterized by their thick and tender stalks. They mostly grow up to six to eight inches and have long shoots and packed scales.

There are over 300 varieties of asparagus, but only twenty of those are edible. The most common kinds of asparagus are green and white asparagus. The other kinds of asparagus that can be eaten are those purple in color (smaller in size). When buying asparagus, look for those with firm and crisp stalks and full tight tips that are…

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Filed Under: Food Events, Food Recipes

Asparagus Salad With Egg White Dressing: Perfect For Brunch

July 1, 2009
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I have always been a brunch girl, and because I always commit myself to a certain diet, I usually skip breakfast to give way to brunch. But brunches in this side of the country means a large heap of rice and viand. Anyway, let’s take a look at this recipe. This might be one dish I will try out in the future.

Ingredients: (serves 4)

20 large asparagus spears (about 1 pound), peeled with ends trimmed
5 large hard-cooked eggs
1/4 cup minced red onion
2 tablespoons full-fat mayonnaise
1 rib celery, finely diced
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped fresh flat-leaf parsley leaves
2 teaspoons Dijon mustard

Procedure:

1. Hard-cook the eggs. To do so, put them in…

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Filed Under: Diet, Food Recipes

Grilled Asparagus Wrapped In Proscuitto With Lemon Recipe

June 14, 2009
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I’m not so much a fan of asparagus, even the grilled ones. If I happen to like grilled vegetables, I leaned towards grilling eggplants and tossing them with vinaigrette. But this recipe made me think twice. The tang of the added lemon zest and the thrilling saltiness of the prosciutto turned an otherwise bland recipe into something we can serve to our friends for dinner or lunch.

Asparagus Wrapped In Proscuitto With Lemon

Ingredients:

  • 1 bunch of large asparagus, washed, tough ends snapped off
  • 4 ounces thinly sliced prosciutto
  • 1 lemon, zested and cut in half
  • Extra virgin olive oil
  • Freshly ground black pepper
  • 2 bamboo skewers, soaked in water for 30 minutes

Procedure:

  1. Wrap each asparagus spear in 1…
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Filed Under: Diet, Health Tips