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Asparagus

I said last week that I thought that winter was at an end. Then when I left my house this week, when I arrived at work, this.

 

 

 

 

 

 

 

 

 

And at the markets today, this.

Asparagus. Spring. It’s very exciting.

And it means I can eat this.

Grilled lamb backstrap, mashed potato, poached asparagus, goats curd, red wine jus. I had it at Tuck’s Ridge on the Mornington Peninsular last October , and I’ve been attempting to recreate it ever since. Delicious, even if it never tastes as good in my kitchen as it does in the sunshine by the vines.

In my seasonal excitement I grabbed my Maggie Beer to see what else I should do with asparagus – poached, then finished off with a pan of browned butter, or with poached eggs and hollandaise sauce, were the big suggestions.

Marvellous. I can’t wait to give them a try

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