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.Continue reading “Asparagus in the Ascendency”