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Michael IX maltatoday, Sunday, 12 april 2015 Michael This Week Fine food of the week Asparagus The f leshy green spears of as- paragus are both succulent and tender and have been considered a delicacy since ancient times. It has had culinary and medici- nal uses from early times owing to its delicate f lavour and diuretic properties. It was cultivated by the ancient Egyptians, Greeks and Romans, who ate it fresh when in season and dried the vegetable for use in the winter months. Though it lost its popularity during the Middle Ages it returned to favour in the seventeenth century in Louis XIV's greenhouses. Part of the lily family, asparagus spears grow from a crown that is planted about a foot deep in sandy soils. Each crown will send spears up for about six to seven weeks during the spring and early sum- mer. Only the young asparagus shoots are eaten as once the buds begin to open – fern out – the shoots quickly turn woody. The shoots are prepared and served in a number of ways around the world, typi- cally as an appetizer or a vegetable side dish. In Asian style cooking, asparagus is often stir-fried. Asparagus may also be quickly grilled over charcoal or hardwood embers. It is also used as an ingre- dient in some stews and soups. In the French style, it is often boiled or steamed and served with hol- landaise sauce, melted butter or olive oil, Parmesan cheese or may- onnaise. Tall, narrow asparagus cooking pots allow the shoots to be steamed gently, their tips staying out of the water. In recent years, almost as a cycle dating back to early culinary habits, asparagus has regained its popularity eaten raw as a component of a salad. Asparagus is one of the most nutritionally well-balanced vegeta- bles in existence and is therefore an ideal component in a health diet. High in folic acid one portion of asparagus provides 60% of the recommended daily allowance of folic acid, necessary for blood cell formation, growth and the preven- tion of liver disease. Its wealth of nutrients, richness in fibre and low sodium and calorie content make asparagus a wise choice for a health-conscious consumer. Serves 2 Ingredients 2 slices Parma ham • 6 green asparagus • 75g Pecorino Stagionato • 1 ripe yellow peach • 150g strawberries • Sea salt • Extra virgin olive oil • Yellow peach dressing: 1 large yellow peach • 4 tsp fresh lemon juice • 4 tsp peach vinegar • ½ cup extra virgin olive oil • Salt and pepper (to season) • Method 1. Put the washed and diced peaches in the blender, add the lemon juice, peach vinegar, oil, ice cubes, salt and pepper and mix to a smooth liquid, mix with the strawberries and set a side. 2. Blanch the asparagus in salted boiling water for about 2 minutes. Cool in iced water. 3. Wrap asparagus and Pecorino cut into 1-inch sticks with Parma ham. 4. Coat with extra virgin olive oil and place under a hot grill for approx 2 minutes or until crisp on all sides. Recipe of the week Asparagus and Pecorino in crispy Parma ham Asparagus The f leshy green spears of as- side dish. In Asian style cooking, asparagus is often stir-fried. Asparagus may also be quickly Succulent spears of green