Asparagus

For the past few weeks, asparagus has been on serious sale. We’re talking $1 a bunch (normal prices are $2.50 or more). The asparagus isn’t exactly local—it’s grown in Victoria—but it’s heaps better than the usual stock which comes from South America. Asparagus is good in so many ways, especially those in which it can shine without competing with a lot of other flavours.

In this dinner, we roasted asparagus with radishes in soy sauce and garlic. Roasted asparagus is sweet, which went beautifully with the mellow spice of radishes. This dish was served alongside roasted potatoes with kalamata olives; a raw salad; and (the poop-looking things in the back) pulp nuggets.

Asparagus is no doubt the star of the show in this Asparagus Tart. And this was the epitome of easy. A sheet of frozen puff pastry, a thin layer of vegan alfredo sauce (leftover from pasta the night before), and asparagus spears, baked for 20 minutes.

The asparagus gets tender, the puff pastry gets flaky and the tang of the alfredo sauce ties it all together without overwhelming.

And finally, steamed asparagus spears with salt and olive oil. Serving whole spears of asparagus feels very gourmet, in my opinion. It also makes me think of that scene in American Beauty where the husband tells his family he blackmailed his boss and quit his job.

These spears accompanied a not-so-gourmet mixture of mashed sweet potatoes and sautéed onion, crumbled tofu, grated carrot and fresh corn.