3 June 2022
It’s that asparagus time of year, a herald of early summer, although you wouldn’t know it in Sweden, where the weather remains distinctly chilly.
We wrote about asparagus in our very first post, a bulgur risotto, back in 2016. Already this summer we’ve come across locally grown varieties in Kazakhstan and Sweden.
These tasty spears are great in a vegan stir fry served with rice or noodles, or if you eat eggs, then you can turn it into an omelette or a quiche.
Finding ourselves adrift in Sweden for a week, KCC sampled some local juice – blåbär, or bilberry, to wash down our omelette.
We rounded off our brunch with a plopp, a popular local chocolate bar.
Ingredients (2 servings)
- 100g asparagus cut into 3cm slices
Knidos Cookery Club 