Seasonal Eating - Asparagus

Australian asparagus comes into the market throughout Spring and Summer. 

This easy, healthy recipe is perfect served either warm or chilled, as a side dish with grilled fish or chicken.

Roast Asparagus

Ingredients (Serves 4)

3 bunches asparagus

1 lemon – juiced and zested

3 cloves of garlic – peeled and sliced

3 tbs olive oil

100g shaved parmesan cheese

Method
1. Pre-heat oven to 180°C.
2. Trim woody ends from the asparagus then place spears in a single layer in a baking dish. Add the garlic slices and lemon zest, coat with the olive oil. Cover the dish (use foil if you don’t have a lid) and bake for 25-30 minutes or until the asparagus is tender.
3. Dress the roast asparagus with 1tbs lemon juice and the shaved parmesan.

Enjoy!

Lemon Ricotta Pudding

Local lemons are cheap & plentiful at the moment, and the evenings are still cool enough to enjoy baking & eating this simple, but delicious dessert.

Ingredients
From The Fresh Ingredient
200g Perfect Italiano Original Ricotta
2 lemons, rind finely grated, juiced
2 free-range eggs
1 tablespoon honey
2 tablespoons pistachios, roughly chopped
From the pantry
1/2 cup caster sugar
1 cup self-raising flour, sifted

Method
Preheat oven to 190°C. Grease a 3-cup capacity ovenproof dish.
Place ricotta, lemon rind, 1/4 cup lemon juice, eggs and 1/3 cup sugar in a bowl. Using a balloon whisk, whisk until smooth. Using a wooden spoon, stir in flour. Mix well to combine. Spoon batter into prepared dish. Bake for 25 to 30 minutes or until a skewer inserted into the centre comes out clean.
Preheat grill on medium. Sprinkle remaining 1 tablespoon sugar over surface of pudding. Place under grill and cook for 1 minute or until golden. Drizzle with honey, sprinkle with pistachios and serve with good quality ice-cream.
I suggest Bravo Gelato Pistachio, or Maggie Beer Lemon Curd (both available from The Fresh Ingredient)