Issue link: https://maltatoday.uberflip.com/i/655581
maltatoday, SUNDAY, 20 MARCH 2016 35 Asparagus The fleshy green spears of as- paragus are both succulent and tender and have been consid- ered a delicacy since ancient times. It has had culinary and me- dicinal uses from early times owing to its delicate flavour and diuretic properties. It was culti- vated by the ancient Egyptians, Greeks and Romans, who ate it fresh when in season and dried the vegetable for use in the win- ter 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, aspara- gus spears grow from a crown that is planted about a foot deep in sandy soils. Each crown will send spears up for about 6 to 7 weeks during the spring and early summer. 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, typically 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 hard- wood embers. It is also used as an ingredient in some stews and soups. In the French style, it is often boiled or steamed and served with hollandaise sauce, melted butter or olive oil, Par- mesan cheese or mayonnaise. Tall, narrow asparagus cook- ing 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 veg- etables in existence and is there- fore an ideal component in a health diet. High in folic acid, one portion of asparagus pro- vides 60% of the recommended daily allowance of folic acid, necessary for blood cell forma- tion, growth and the prevention 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. Fine food of the week Succulent spears of green Food Opening Hours: Mon – Fri (Dinner only): 18:45 – 22:30 Sat – Sun (Lunch & Dinner): 12:00 – 15:00 & 18:45 – 22:30 St. Paul's Street, St. Paul's Bay SPB 3416, Malta Phone: (+356) 2157 3182; Mob: (+356) 9947 0811 Email: benito@maltanet.net 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 vin- egar, oil, ice cubes, salt and pepper and mix to a smooth liquid, mix with the strawber- ries and set a side. 2. Blanch the asparagus in salted boiling water for about 2 mins. Cool in iced water. 3. Wrap asparagus and Pecori- no cut into 1-inch sticks with Parma ham. 4. Coat with extra virgin olive oil and place under a hot grill for approx 2 mins or until crisp on all sides. Recipe of the week Asparagus and Pecorino in crispy Parma ham