Vegetables in Season in December

In Season - Asparagus, Avocado, Beetroot, Broccoli, Capsicum, Celery, Cucumber, Eggplant, Green Beans, Lettuce, Onion, Peas, Radish, Squash, Sweet Corn, Tomato, Zucchini, Zucchini Flower

Have you seen asparagus growing? They’re the most intriguing vegetable as they come out from the soil. I suspect that even if you have a vegetable garden you may not be growing them because it takes about three years before you get your first crop - many would not be prepared to wait that long but it could be a worthwhile example of ‘good things coming to those who wait.’

During the summer season you often see asparagus sold as ‘Two bunches for …’  which is all very well if you need two bunches. I find that for two people I only need one so in the recipes below it’s up to you to decide the number of asparagus needed.

Grilled Asparagus

This is simple fare - minimum fuss - pure asparagus flavour - and if you’ve ever wondered when to use a lemon-infused olive oil, this is it …

1. Choose asparagus that are firm and fresh - try to avoid those with really dried out ends - and to help with cooking time make them all even sized and preferably not too thick or thin
2. Wash and dry asparagus, snap off woody ends and if they’re thick spears I use a vegetable peeler to trim about a third of the way up the stems
3. Heat a char grill or the barbecue
4. Rub each asparagus with olive oil - use you hands to coat each spear really well
5. Place on the hot grill and cook - turning as required - till lightly charred and they’re done to your liking
6. Season with salt and pepper, dress with a little lemon-infused olive oil (or good extra virgin olive oil) and a squeeze of lemon juice

Asparagus with Pine Nut Mayonnaise

1. Serve the asparagus in all their green glory on a lovely white plate
2. Place the mayonnaise in a bowl and let each person serve themselves
3. Have some lemon on the table for those who can’t eat an asparagus without that splash of juice

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