This time of the year markets and vegetable stalls are awash with Asparagus, all produced locally. Every day on the school run I drive by a field and see the farmers collecting fresh batches for the shops. I love Asparagus, both white and green. The difference in color (and taste!) is not due to different varieties but depends on the timing and method of the harvest. All Asparagus starts off white, but when left to grow above the soil, they turn green. To harvest the white, they need to be dug out of the ground, whereas the green ones simply get cut.
straight from the field to the greengrocers.
And from there into my kitchen for a quick little meal. Virgin and cold pressed olive oil adds a beautiful glistening and brings out colors and taste.
Or place a soft boiled egg on top for a delicious variation
The following recipe was given to me by a dear friend, thank you J !
Wash the asparagus and cut the ends off. Marinate in olive oil and sprinkle with rock salt, feta cheese, and pine kernels. Roast in a preheated oven (160/180 degrees) until cooked.
