After receiving my package of fresh #aussiespears last week from the Australian Asparagus Council I finished the last bundle of Baby asparagus tonight. It was sad to say goodbye to my #aussiespears. I enjoyed them so much. I left a bundle of baby spears for the last hurrah.
- Bok choi
- Ginger marmalade
- Low fat coconut milk
- Chili flakes
- Bake the salmon for 12 minutes at 200 °C
- Fry off some bok choi, asparagus, quinoa and rice until the leaves wilt and the asparagus softens
- Add a tablespoon of ginger marmalade
- Add about 100 mL of low fat coconut milk
- Add a teaspoon of chili flakes
- Plate up in a large bowl
- Shoot a photograph
- Eat the meal
- Wash the dishes
- Write the recipe
- Blog (verb)
So ends the little #aussiespears adventure. It’s been good. I’m grateful to the Australian Asparagus Council for the fresh spears, the tea towel and the salad cup. I especially enjoyed the baby asparagus.
Disclaimer and a note on mass and energy
I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner.
For recipe posts the quantities are indicative. Feel free to vary the quantities to suit your taste.
I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.