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.
#aussiespears all gone
Recipe Type: Dinner
Cuisine: Australian
Author:
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
- Salmon
- Quinoa
- Rice
- Bok choi
- Asparagus
- Ginger marmalade
- Low fat coconut milk
- Chili flakes
Instructions
- 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.
The asparagus has been so sweet this season, it’s crazy! I got some really thick ones and they tasted almost candied! 😀
I’ve been so impressed with the spears this season. You’re right, normally it’s the babies that are sweet but the big spears have been sweet as 🙂