I gave the HUGEST squeal of excitement when I realised the bag the courier was holding this afternoon contained three bunches of Australian asparagus (sorry buddy! I’m sure you’re hearing will be fine by tomorrow…).
Seriously. Best. Gift. Ever.
Especially as I try to only eat Australian grown veggies when they are in season.
I didn’t even realised that the Australian asparagus season was so close to starting, thanks to the huge piles of imported asparagus in my local Colesworths AND my usually very reliable and excellent local greengrocer. I thought it was a few weeks off at least. And that’s despite having a twitter chat a few days ago with fellow bloggers Sandra from The $120 Food Challenge and Kerryn from Fit Body Fifty about how we just couldn’t wait to eat asparagus again, and all the ways we were planning to gobble it down. I mean, savour every stalk.
I don’t actually even know what to do with it, other than just stare at it with a look of bliss.
Actually, no, I do know. I’ll make grilled asparagus with poached eggs and smoked salmon for breakfast tomorrow.
Then I’m going to make this asparagus salad for lunch. But with haloumi instead of feta.
And I’ll have a think about what to do with it for dinner tomorrow.
What would you make if you were unexpectedly gifted some beautiful asparagus? And do you have favourite seasonal vegetables?
Thanks enormously to the Australian Asparagus Council for sending me such a beautiful and thoughtful gift. I’m really grateful.
Please note: This post was not sponsored, however the asparagus was gifted to me in accordance with my advertising/PR policy.