SPRING means fresh asparagus on supermarket shelves.
This versatile vegie is a great source of vitamin B and provides up to 20 per cent of our daily folate needs.
Look for firm, bright and smooth spears that are uniform in size with closed, compact tips when in the supermarket.
To keep them fresher for longer, store them similar to fresh cut flowers. Stand the spears upright in a container with 1cm of cold water, cover and place in the fridge.
Lemon baked salmon with asparagus by Leah Itsines
Prep: 10 minutes to prepare, 1 hour to marinate
Cook: 15-20 minutes
Serves 2
Ingredients
- 2 salmon fillets, skin on
- 1 lemon, juiced
- 2 rosemary stalks, leaves taken off the stalk and chopped
- 1 garlic clove, sliced into slivers
- 6 asparagus spears, trimmed
- 6 cherry tomatoes, whole
- 2 tbsp olive oil
- Salt and pepper to taste
Method
1. Pre-heat oven to 180C.
2. Add lemon juice, rosemary, garlic, olive oil, salt and pepper into a bowl and mix.
3. In a large mixing bowl, add the salmon fillets and the lemon mixture. Coat the fish evenly.
4. Leave to marinate for 1 hour prior to cooking.
5. On two separate sheets of foil or baking paper, lay the fish skin down and top with cherry tomatoes and 3 asparagus spears on each.
6. Wrap each fillet individually, covering it completely to ensure no air escapes.
7. Place into the oven for 15 minutes or until cooked to your liking.
8. Serve with more asparagus and some salad.
- Recipe from the Australian Asparagus Council www.asparagus.com.au
