The tasty trio of asparagus, avocados and spinach tops my list of favourite greens. And given their ready availability and price, now is the time to savour them.
From its first cultivation in Greece, asparagus has played a key role in traditional folk medicine and has been used as a tonic, a sedative and also as a treatment for neuritis and rheumatism.
Of course, it was inevitable, given its shape, that asparagus should be treated - in times past - as an aphrodisiac. However, in speculating on the alleged effect of asparagus on humans, writers have overlooked the sex life of asparagus itself. Although asparagus usually produces male flowers on some plants and female on others, it occasionally produces hermaphroditic blossoms, of which both pistils and stamens are functional.
Asparagus is best cooked the same day it's bought, but will keep tightly wrapped in damp paper towels for three to four days in the refrigerator.
Avocados are plentiful and are perfect partners for asparagus. Avocados are healthy, with 50 per cent more potassium than bananas and a range of vitamins including carotene, seven of the eight B vitamins, vitamins C and E.
They also contain other minerals in small amounts. Cholesterol-free, they contain only 5g of fat per serving, most of it the good-for-you mono-unsaturated kind.
I prefer to eat avocados raw. When cooked, the heat affects the oils causing an unpleasant off-flavour. Add avocados to hot foods at the last minute and away from the source of heat. If stuffing and baking, combine cold avocado with the hot food and return it to the shell. Place briefly under a grill, to brown the top.
Spinach was made famous by Popeye the sailor, a comic strip and cartoon character who became much stronger after eating the vegetable. The belief that spinach enhances strength is largely the result of the iron content being mistakenly reported in the 1930s as 10 times the actual amount.
However, research indicates spinach may help to prevent a variety of diseases, including cancer and cataracts. It makes a delicious crunchy salad but it is also great in stir-fries or pasta dishes.
Recipes
SHAVED ASPARAGUS SALAD WITH AVOCADO
Great starter or accompaniment.
8 thick but tender asparagus spears
Juice 1 lemon (2 and 1/2 tbsp)
1 clove garlic, crushed
1/4 cup each: finely grated parmesan cheese, extra virgin olive oil
Flaky sea salt and freshly ground black pepper to taste
2 medium avocados
8 mint leaves
Snap ends off asparagus. With a vegetable peeler, shave asparagus into ribbons into a bowl.
Whisk lemon juice, garlic and parmesan in a small bowl then whisk in olive oil. Drizzle 1-2 tablespoons over asparagus and toss. Halve, stone and peel the avocados. Slice each half into four. Fan on to four serving plates. Top with shaved asparagus and mint leaves. Drizzle with more dressing. Serves 4.
CREAMY SPINACH SALAD
This makes an excellent light lunch served with crisp rolls. Blanched asparagus or sliced avocado could be added.
4 large rashers bacon
1/3 cup good mayonnaise
2 tbsp each: plain yoghurt, white wine vinegar
1 tbsp caster sugar
130g baby spinach leaves
1 small red onion, thinly sliced
Pan-fry, grill or microwave bacon until crisp. Combine mayonnaise, yoghurt, white-wine vinegar and sugar. Stir until sugar dissolves. Put spinach in a salad bowl. Top with onion rings. Crumble bacon on top. Toss together with dressing.
Serves 4.
GRILLED ASPARAGUS WITH AIOLI
Aioli: 3 plump cloves garlic, peeled
1 egg yolk, lightly beaten
Salt and white pepper to taste
1 and 1/2 tbsp lemon juice
1 tsp Dijon-style mustard
1/2-3/4 cup olive oil
Asparagus: 500g asparagus, trimmed
3 tbsp extra virgin olive oil
1 red chilli, seeded and diced
Freshly ground black pepper to taste
2 tbsp sliced flat-leaf parsley
Place garlic, egg yolk, salt, pepper, lemon juice and mustard in a mini food processor or use a wand blender and mix until smooth. (Add a dash of saffron or turmeric for colour, if preferred.) With the motor running, slowly drizzle in oil steadily, until thick. Makes about one cup and will keep in the refrigerator for several days. Set grill to medium-high. Toss asparagus with oil in a large roasting dish. Sprinkle with chilli and pepper. Grill asparagus until crisp-tender, about five minutes, turning occasionally during cooking. Transfer to a platter. Drizzle aioli over the asparagus and sprinkle with parsley. Serves 4.
AVOCADO WITH ASIAN NOODLES
Add prawns or diced chicken to make a complete meal.
100g thin, dried rice noodles
2 tsp each: sesame oil, rice bran oil, grated root ginger
2 cloves garlic, crushed
1 tbsp each: light soy sauce, hoisin sauce
2 spring onions, diagonally sliced
1 large avocado, halved, stoned, peeled and cubed
1/2 cup coriander leaves
Prepare noodles according to packet instructions.
Drain well. Cut into smaller pieces if preferred. Heat oils in a wok or frying pan.
Add ginger and garlic and stir-fry for 30 seconds. Stir in noodles, soy sauce and hoisin sauce, ensuring noodles are coated evenly. Add spring onions, stir-frying for one minute.
Fold in the avocado and coriander.
Serves 4 as an accompaniment.