The age of asparagus

In early December, Australian-grown asparagus was really cheap for a few weeks, so Andy and I ate lots and lots of the stuff.  You'll also notice that these are mainly stove-top dishes, a shift from our heavy oven-use over the winter.

Glazed in lemon-garlic, and served on top of lemon-seitan, with some eggplant bharta-ish on the side.

 

Tucked away behind eggplant patties, a shape-variation on the eggplant balls that radioactive vegan posted about.  Also served with sauteed mushrooms, and garlic bread.

Sauteed with onions and served up with a seitan schnitzel (and some zucchini schnitzels, to make use of the leftover batter and crumbs).  The schnitzels had a bit of kaffir lime mixed into the crumbs, for a zingy, summery take on the classic.

Andy reckons it was barely distinguishable from a meat schnitzel.

As soon as the temperatures drop down to a near-chilly 28, though, we get our roasted veggies on.  Roasted asparagus, carrots, green beans & cherry tomatoes, went really well with a super-dilly salad, and mustard seitan.

And asparagus roasted with the last of the semi-ripened tomatoes from our now dead cherry tomato bush.  Served up with a kidney bean patty, and a huge heap of Spiced Potato Wedges - the recipe for these is our favourite yet from our testing of One Dish Wonders.

I *love* asparagus, so I was pretty sad to see the waning of the age of asparagus just before Christmas.  On the bright side, it will dawn again!