Eat it while it’s fresh….

This season’s asparagus and peas are available now and we love them. 

We also have eggs from our chooks who we have been scolded for not naming but right now they still all look the same to me.  But I am pleased with the eggs!

So with eggs, asparagus and great fresh pea’s it has to be salad time.

Here are a few combinations we have been trying recently.  Think short cooking times, leave the lid off when you are cooking your greens and keep them bright.  Three to five ingredients on the plate is all you will need.

New potatoes steamed – not too soft, mixed while still warm with finely sliced eschalots and a small dollop of mayonnaise (home made is best otherwise the best you can buy).  A handful of baby spinach leaves and steamed fresh peas with a small amount of olive oil, lemon juice and salt and freshly ground black pepper.  This photo says it all.  With the barbeque going you really don’t need much more than a good glass of something.

Poach an egg to have with buttered peas, quality (tined is fine) tuna and new potatoes.

Rub asparagus with olive oil, salt and pepper and flash grill on a barbeque or in a pan.  Serve with new seasons goat cheese or shaved parmesan and a drizzle of really good oil (olive is great and walnut even better).

Fry haloumi slices and serve with steamed spring greens – say a mix of asparagus, sugar snap peas or little green beans and zucchini simply dressed with lemon juice and olive oil.

Or if you are not in the salad mood today…

Stir fry sugar snap peas and asparagus with calamari, or fish or chicken and slivers of garlic and ginger then serve with steamed rice.

Have fun and remember to buy fresh because unlike you and I fresh veg doesn’t improve with age.

Love Mary