BOB HART’S PERFECT ASPARAGUS

PERFECT ASPARAGUS

AMONG those things that should remind us, every year, of just how lucky we are to live in Victoria is the arrival in our shops of fresh, local asparagus.

More than 93 per cent of the total Australian crop comes from around Koo Wee Rup and Dalmore in Gippsland, and it reaches us first, obviously. So let’s get cracking.

Bundles are fine but, to take full advantage of the fact that you live in Victoria, buy the larger, loose sticks which are only sold in this state. Which is as it should be…

My favourite way to cook asparagus is to snap off the ends, rinse and dry it, and prepare it with EV olive oil, salt and pepper. Then, grill it on a blistering hot gas or charcoal barbecue. It only takes a few minutes and a couple of turns. Lid down, of course. Then, dip it in chipotle mayo. Eat.

Make the chipotle mayo by pureeing a small tin of chipotle peppers in adobe (in most food stores these days) and stirring some of this – to taste, but start with two or three heaped teaspoons to a cup – of good, bottled mayo. Best Foods is brilliant, but so is Kewpie, the Japanese mayo. You will soon arrive at your own ideal heat level.