Asparagus has a short season — all of spring, and that’s pretty much it. If you’re lucky, you may see it in early summer.

If you see it any other time of year, consider it shipped over from another country.

Oh, and by the way, did you know that white asparagus is the same variety as the green asparagus grown in Australia? It just gets grown in the dark to avoid sun exposure — it’s the sun that helps asparagus to develop its green {chlorophyll} colour. Pretty nifty, huh?

Since it’s asparagus time now in my hometown, I’m taking advantage of it. I’m lucky that I can get my hands on organic asparagus from a lovely couple — Jo and Trevor — at the farmers markets.

I enjoy asparagus when it is cooked very simply — in a frittata, steamed or pan-fried — and especially when paired with eggs.

I once recall ordering asparagus in Orlando Florida {USA} over 10 years ago. When it arrived at the table, my face fell. It had been heavily crumbed {with packet breadcrumbs} and then deep-fried. None of its vibrant green was visible. My instant thought was: why do this to such a beautifully light and fresh vegetable?

Here’s my version.

Recipe

Serves 2 | Cooking time 5 minutes | dairy-free, gluten-free, vegan

• 1 bunch asparagus {about 12 spears}
• 2 tsp olive oil
• 2–3 garlic cloves, finely chopped
• ½ tsp chilli flakes
• zest of half lemon
• freshly squeezed lemon juice, to taste
• sea salt, to season

Wash and dry the asparagus spears.

Snap off the woody tips {they snap off easily; it takes off about 2 cm/1 inch}.

Chop the spears in half.

Heat olive oil in a fry pan over low–medium heat.

Add the garlic, chill and zest. Sauté for a few seconds.

Next, add the asparagus spears. Sauté for about 3–4 minutes, or until cooked to your liking. I like mine firm and a little crunchy.

Squeeze over some lemon juice and season.

Serve as a side to any main dish. I enjoyed mine with a couple of boiled eggs and a sprinkling of dukkah for a quick, easy and delicious breakfast.

Variation

Not a fan of asparagus or it’s not in season ~ try this recipe with broccolini or broccoli. Yum!