One of our favourite things in spring is fresh Asparagus. We are lucky enough to have our own asparagus patch, but the supermarket asparagus is a seasonal treat as well. We love to serve it simply: microwaved, blanched in cold water (to stop it over-cooking), a squeeze of lemon (or lime or orange), a drizzle of good olive oil, Murray Salt and black pepper. Add a grating of parmesan if you are feeling indulgent.
We love it with Domaine Villebois Sauvignon Blanc from the Loire Valley. Read on »
