Western Living Magazine
PHOTOS: Some of Our Favourite Moments from WL Design Talks with Knight Varga
Vote Now! Who Will Win Our 2023 WL Home of the Year?
9 Holiday Tablescapes We Love
Recipe: Espresso Coffee Cake
Recipe: Spiced Carrot and Walnut Cake
Recipe: Macadamia Feta and Herb Scones (or Biscuits)
Staycation on the Sunshine Coast
Your 2023/2024 Ultimate Local Winter Getaway Guide
Local Winter Getaway Guide 2023/2024: Top 5 Dining Spots on the Sunshine Coast
Protected: How to achieve kitchen perfection: luxury appliance brand Fisher & Paykel shares all
King Living Black Friday Clearance Sale
Top 7 Best Mattresses in Canada
Announcing the Finalists for the Inaugural WL Design 25 Awards
Q&A: Meet the Texas-Based Contemporary Artist Dan Lam
5 Reasons to Enter the WL Design 25
'Tis the (asparagus) season!
Asparagus is more than just a delicious, seasonal ingredient. It’ll help you reach your daily vegetable quota—and give you the energy to conquer what’s bound to be an epic summer. Try one of these five recipes from the WL Recipe Finder for a quick-and-easy (green!) meal: all you need to do is decide whether you’re going to boil, fry or grill ’em.
This tasty recipe from Fresh Ideas Start Here uses three seasonal ingredients: halibut, asparagus and morel mushrooms. These flavours are then further enhanced with egg dashi and seaweed butter—the deceptive recipe (it looks complicated, but it’s really a cinch to make!) will impress all your dinner guests.
Julie Van Rosendaal‘s poached asparagus and eggs, topped with a delectable truffled hollandaise, is a hearty and healthy brunch option—and when paired with slices of toast, it eats like a deconstructed eggs Benedict.
This is the recipe for the always-on-the-go people out there. Simply roast asparagus, salmon and tomatoes for 10 minutes, add salt and pepper and serve toped with a creamy tahini dressing. Bonus: Leftovers can be used for the next day’s lunch—just add some grains.
Asparagus is a great side dish for any meal, but when it’s tossed on the grill and topped with goat cheese aioli and crispy shallots, it’s perfect for a summer dinner party—and according to chef Tim Mackiddie, it pairs nicely with a cool glass of sauvignon blanc.
Prepping this dish for your next patio party is easy: wrap asparagus in prosciutto ahead of time and then leave aside until you’re ready to put them on the barbecue. When cooked, the cheese will melt and the prosciutto will crisp, creating an ideal balance of texture.
Are you over 18 years of age?