Recipes
Comments 9

Asparagus for adults in spring

It might only be the start of spring but it feels like the tail-end already. We’ve had bright sunny days that suggest that summer is just around the corner. Daylight savings has begun, which means I get to photograph food in natural light in the evenings instead of having to save it for the weekend. This means (potentially) more recipes and more blog posts! Yay!

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Last week, The Koala and I went to Cornwall Park to see the spring lambs. They were super cute.

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If you’re in the southern hemisphere, I would advise seeking out a lamb visit. It’s worth it.

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After our visit with the lambs, we invited a couple of friends over for the first barbecue of the season. It’s been all of winter since we taught ourselves how to use our charcoal barbecue and we’ve still got the skills we picked up in summer. I don’t remember spring barbecues being a thing, but going by the lovely smells in our neighbourhood, we’re not the only ones barbecuing in spring.

Spring also means asparagus season. I have to admit, I’ve been pretty juvenile about asparagus in the past. I didn’t like asparagus for a long time and only just started to enjoy it the last few years. I think of it as a vegetable for grown ups but who knows, maybe there are sophisticated kids out there who eat asparagus.

When a bunch of asparagus turned up in our Foodbox.co.nz delivery this week, I was actually happy to see this symbol of spring. If you’re ever unsure about a vegetable, see if a bit of butter and pesto won’t help it.

A few notes

This is a really simple recipe that takes around 15 minutes from start to finish. To save time, the topping can be assembled while the fish and asparagus are cooking.

This topping recipe makes enough for 2 people but can easily be multiplied for more. This topping can also be used with chicken.

I used ling fillets but any medium to firm white fish will work. I’ve also used tuna and swordfish. Allow 150-200 grams (5-7oz) of fish per person.

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Fish and asparagus with tasty Mediterranean topping

Serves 2

Topping

  • 3 sundried tomatoes, chopped
  • 6 pitted black olives, chopped
  • 1 tablespoon onion, diced
  • 1 tablespoon spring onion (scallions), sliced
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper

Ingredients

  • 2 fresh white fish fillets (or steaks)
  • Butter
  • A bunch of asparagus
  • Lemon slices
  • Cherry tomatoes, halved
  • Pesto

Preparation

  1. In a small bowl, mix together the topping ingredients and set aside.
  2. Take 2 frying pans and melt a knob of butter in each on medium heat.
  3. Add the asparagus to one pan and the fish fillets to the other pan. Fry until golden, turning once. When fish fillets and asparagus are cooked (asparagus should be seared but still crisp), transfer to plates.
  4. Spoon the topping onto the fish, and arrange tomatoes around the fish and asparagus. Add pesto as you wish (great on asparagus) and garnish with lemon slices.
  5. Serve immediately.

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our-growing-edge-badgeThis post is part of Our Growing Edge, a monthly blogging event to encourage bloggers to try new food related things.

Kerene from The Dream Baker is the host for this month’s event. If you have a blog and you are eating or cooking something new this month, click below to join. More information here.

This entry was posted in: Recipes

by

I am Genie, a designer/photographer obsessed with food and bunnies. I live in Auckland, New Zealand with my rabbit, Tofu and my husband, The Koala. I write about my hedonistic ways and I love the mantra "Eat well, travel often". I prefer not to write about myself in third person. www.bunnyeatsdesign.com

9 Comments

  1. I always have a twinge of jealousy this time of year when you guys are heading into spring and summer while we are diving deep into the chilling depths of winter.
    I can’t remember not living asparagus and this fish sounds perfect. Love the pic of the lamb looking over the hill, so cute!

  2. Hey Genie, this is a perfect recipe to whip up something quick, easy and delicious at the same time! Thanks for sharing with Our Growing Edge (October 2015) and thank you once again for giving me this honour to host this month’s edition! Cheers to greater success! ^_^

  3. Wow this looks delicious! Yes I get very envious of all my kiwi friends enjoying the spring as we head into what feels like a never ending darkness and cold. You have tasty looking blog! 😀

  4. This looks amazing! I wish I eat fresh fish more often but I rarely buy it. I need to change that asap especially this summer time. I also wish I’m a fan of asparagus but I’m not. I’m a really fussy eater! haha

    • Well, asparagus might grow on you. It did on me. I hated it and then suddenly it tasted good. I don’t know what happened, it was like a switch.

      As for fish, I love fish and wish I ate it more often. But I’ll only eat it on the day of purchase because you don’t really know how long it’s been sitting in the store for. Often buying fish on a whim means it’s crazy expensive. Therefore I only buy it if it’s on special and I’m shopping that day. Basically, all the stars and planets have to be in alignment 😀

  5. I loooove asparagus. We started ordering white asparagus from a supplier down in Cambridge and have bought so much he doesn’t even charge us shipping anymore 😂 Lemme know if you want in, I think we’re going to buy one more load before the season finishes.

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