Asparagus not only looks good and tastes great, but it's good for you. It contains no fat, is high in fibre and contains vitamin A and C and thiamine.

Asparagus is related to the lily family and is a distant relative of onion, leek and garlic. Asparagus can be grown in many parts of Australia, including Queensland, Victoria and Western Australia. The first commercial asparagus plantings took place in Australia in the 1930s and most of what was grown was sent to be canned or bottled rather than eaten fresh.

There are three varieties of asparagus - green, white and violet. The green is the most common and available. The white and violet varieties are around for only a very limited time and then only from selected outlets. Asparagus is in season from mid August through to February.

The name asparagus, comes from the Greek language and means sprout or shoot. According to Arab legend, asparagus should first be boiled in water, then briefly fried in oil and sprinkled with condiments to provide a powerful aphrodisiac! Asparagus has been grown as a medicinal herb for more than 2000 years.

Tips

• Some people say asparagus can take the pain out of a bee sting. Just crush and apply to the skin around the affected area.
  
• Asparagus is best served simply, but having a woody stem and tender tip it is not necessarily simple to cook. Choose a bunch with similar-thickness stems for even cooking.
  
• The woody base of the asparagus can be removed by bending the stalk. If the asparagus is fresh it should snap off.
  
• Don't overcook asparagus as this will spoil the flavour and reduce the nutritional value.
  

Cooking asparagus
Boil or steam
Place the asparagus in a saucepan with 2cm of boiling water. Cooking time will vary from 2-8 minutes depending on the thickness of the stems.

Stir-fry
Cut spears diagonally in 2cm pieces, leaving tips whole. Stir-fry pieces on medium high heat until cooked to your liking.

Microwave
Place asparagus in a microwave dish. Add 1/3 cup water and cover tightly. Cook whole spears on high for 2 minutes (or 1 minute for pieces). Stand for 2 minutes before serving.


Char-grilled asparagus with prosciutto and lemon sauce
Preparation time: 10 mins
Cooking time: 10 mins
Serves 4

You'll need
2 bunches asparagus
1 Tbsp olive oil
6 slices prosciutto
60g butter
Juice of 1 lemon
1 tsp cornflour
1 tbsp water

Here's how
1 Trim about 2cm from the ends of the asparagus. Run a potato peeler along the thick end. Place the asparagus in a bowl, add olive oil and toss to combine. Heat a char-grill pan or grill plate on high. Add the asparagus in a single layer and cook, turning, for 2-3 minutes. Place on a heated serving plate. Cook prosciutto in pan or under grill until crispy, set aside.
2 Heat the butter in a small pan until foaming. Add the lemon juice, stir to combine and remove from the heat. Blend cornflour with water and stir into the butter mixture. Return the mixture to the heat and stir continuously until it boils and thickens.
3 Pour the lemon sauce over the asparagus, top with the crispy prosciutto and serve.

Asparagus and scallops with crispy noodles
Preparation time: 20 mins
Cooking time: 12 mins
Serves 4

You'll need
2 bunches asparagus
1/2 bunch green shallots
750g scallops with row attached
125g dried rice (vermicelli) noodles
1 cup peanut or vegetable oil
Extra peanut or vegetable oil
1/2 cup rice vinegar
2 tbsp soy sauce
2 tbsp mirin or dry sherry
2 tsp sugar
1 tsp wasabi (paste or powder)
100g pickled pink ginger
Extra wasabi, for serving
Lime wedges, for serving

Here's how
1 Trim ends from the asparagus and cut asparagus into 5cm pieces. Trim root end and dark green section from the shallots and cut remaining stem into 5cm pieces. Trim any brown pieces from the scallops, cover and refrigerate.
2 Using scissors cut the rice noodles into about 5cm pieces. Heat oil in a large heavy wok. When very hot add noodles a piece at a time and cook until noodles puff up, do not brown. Drain noodles and place onto a large heatproof serving plate. Place in a low oven to keep warm. Discard the oil and any remaining noodles from the wok.
3 Heat the wok on high and add a tablespoon of oil. When oil is hot add asparagus and shallots and cook, stirring, for 2-3 minutes. Remove and spoon on top of the cooked noodles. Set aside and keep warm.
4 Add a little extra oil to the wok and when oil is hot cook the scallops on each side for 30 seconds. Cook the scallops in a couple of batches (adding extra oil if needed). Place on top of the asparagus.
5 Whisk the rice vinegar, soy, mirin, sugar and wasabi in a small bowl. Add to the hot wok and cook for 1-2 minutes or until the mixture thickens slightly. Pour sauce over the scallops, top with pickled ginger and serve immediately with extra wasabi and lime wedges.


Source: Better Homes and Gardens October 2003