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Season's greetings

26/10/2012

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By Jan Cheshire

ASPARAGUS is very much in season at this time of year. To me it’s the king of vegetables. We’re very lucky to live near Koo Wee Rup, an area famous for its asparagus. When buying asparagus, make sure the heads are tight and the stems are firm. 

To prepare, break the stalks by bending them at the point of least resistance, usually about two-thirds of the way down the stem.  The bottom bits are too woody to eat but you can use them to flavour soups.

Asparagus doesn’t require any fussy cooking and is at its best prepared simply to enjoy its unique fresh flavour.  I love them blanched in boiling water for two minutes, then char-grilled in butter for a few minutes until they’re slightly coloured, and served with a squeeze of lemon juice and grated parmesan cheese.  As an alternative, you can wrap pieces of prosciutto around each asparagus stalk and char grill until the prosciutto is crisp.
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This vegetable is an excellent source of fibre, folate, vitamins A, C, E and K , packed with antioxidants, and is  among the top fruits and vegetables for its ability to neutralise cell-damaging free radicals.  Some claim asparagus may even help slow the ageing process.

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Broad beans
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When they are home-grown, broad beans come into their own, tender, sweet and nutty.  Gently remove them from their cosy cushioned pods and throw them into boiling water or steam them for a few minutes.  In Tuscany they peel off the next layer of skin and eat the young uncooked beans with pecorino (or parmesan) cheese.
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I don’t usually peel off the second skin;  I find that just boiling or steaming then serving with lots of butter and parsley or mint is best.  However, my favourite way to eat broad beans is in a salad.  I cook the beans then leave them to cool.  Meanwhile, I prepare a salad of green leaves and rocket, add some chopped mint and scatter with the cooled broad beans.  I make a dressing from red wine vinegar and extra virgin olive oil and add a little lemon juice and salt and pepper.  They are very versatile and also taste great in this dip.
 
Broad bean dip
200 grams of podded broad beans
1 clove of garlic chopped
Small handful of mint leaves
Juice of half a lemon
1-2 tablespoons of olive oil
50 grams of feta cheese
 
Put all ingredients into a food processor and blend on low power until thick and creamy. 
Taste, then add salt and pepper and adjust the amount of garlic, mint and lemon to taste.
  
Broad beans are very low in saturated fat, cholesterol and sodium, and a good source of dietary fibre, protein, phosphorus, copper, manganese and folate.
Jan Cheshire

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