Asparagus Fish Burger

Asparagus Fish Burger

Makes: 6 patties (serves 6)
Cook time: 10 minutes
Prep Time: 10 minutes

400g boneless firm white fish (ling, snapper, flat head etc)
1 tablespoon red curry paste
1 garlic clove
1 spring onion, roughly chopped
1 slice of bread
1 handful of coriander
Salt and pepper to taste
½ lime, squeezed
5 – 6 asparagus spears, sliced thinly
6 bread rolls (one for each)
Olive oil, for cooking

Topping Ideas:
2 – 3 Asparagus spears, peeled
1 medium tomato, sliced thinly
1 small red onion, sliced
1 medium carrot, peeled and sliced thinly
2-3 tablespoons Kewpie mayonnaise

In a blender add fish, curry paste, garlic, spring onion, bread, coriander, salt, pepper and lime juice. Blitz until it becomes a fine paste and everything is sliced evenly. Place mixture into a bowl.
Slice asparagus spears thinly and add into the bowl. Fold the asparagus through the mixture. Divide the mixture into 6 balls and shape each ball into a patty.
In a medium non-stick pan, add a splash of olive oil and heat over a medium high heat.
Lay the patties into the pan and cook for 3-4 minutes on each side or until lightly golden and cooked through.
Toast your bread and add some toppings! The ones I have listed are a guide, but you can add your own favourites!

Tips: Lightly grill the asparagus beforehand for more flavour!
Alternatives: This can be done with chicken mince or skinless salmon fillets.
Asparagus Pesto Pasta Salad: Serves: 4 Cook time: 20 minutes Prep Time: 10 minutes Ingredients: 1 bunch asparagus (6-7 spears) 15 cherry tomatoes, left whole 2 garlic cloves 3 tablespoons basil pesto 1-2 cups rocket 2 cups penne, uncooked Olive oil, for cooking Salt and pepper Directions: Pre-heat oven to 180 degrees Celsius. Cook pasta according to packet instructions. Set aside. On a lined baking tray, add asparagus, tomatoes, garlic and a drizzle of olive oil. Season with salt and pepper. Place into the oven for 20 minutes, or until the tomatoes have begun to burst. Chop asparagus spears into small bite size pieces and add into a bowl with the tomato, garlic and cherry tomatoes. Add in cooked pasta and pesto. Mix well to ensure the pasta is covered with the pesto! Add the rocket, season with salt, pepper and mix. Eat warm or cold. Tips: Swap rocket for baby spinach or penne for a spiral pasta for something different! Alternatives: You can also add some shredded roast chicken in the salad for some extra protein.

Australian Asparagus In Abundance This Spring

Spring has sprung and so has Australian asparagus. Fresh, crisp and delicious spears will be available nationwide from early September.

Asparagus farmers say the season is looking promising thanks to warmer winter temperatures and late rainfall across all growing regions, which has produced an abundant crop of great quality spears.

Australian asparagus grower and President of the Australian Asparagus Council Alex Motta is excited for the season to start and says there are a couple of tips for Aussies to keep in mind when picking crisp and juicy spears.

"We've had higher temperatures this winter than previous years, which has meant our crop has thrived and we're thrilled to be bringing this season's harvest of delicious, crisp asparagus for all Australians to enjoy."

"Shoppers should keep an eye out for asparagus that are bright, smooth and uniform in size with closed, compact tips. That way they know their asparagus will be firm and moist," said Mr Motta.

"To keep your asparagus fresher for longer, you can store them like fresh cut flowers. Stand them upright in the fridge in a glass with a splash of cold water or wrap them in a damp towel and place them in the crisper."

This versatile veggie can be enjoyed for breakfast, lunch, dinner or even as a snack – Australian asparagus is tender and luscious with a herbaceous and earthy flavour profile, adding a unique flavour and texture to every day meals.

"Fresh, locally-grown spears can be enjoyed in many different ways and can boost the health profile of everyday meals. Cook some spears on the BBQ, toss them through a stir-fry, roast them in the oven, blanch, steam or boil or even eat them raw to make the most of them while they are in season," said Mr Motta.

Spring into health with Aussie asparagus
Australian asparagus has a well-balanced health profile and is a delicious addition to your diet. Just one serve of asparagus (3-4 spears or 75g) contains:
• B vitamins: such as thiamin, riboflavin, niacin and biotin, which helps enzymes metabolise food
• Folate: One serve of asparagus provides 22% of an adult's daily needs. Folate is particularly important for normal cell division and tissue formation during pregnancy
• Vitamin C: One serve of asparagus provides a quarter of our daily needs of vitamin C. It helps absorb iron in the diet and it's important for a healthy, functioning immune system
• Potassium: Essential for a steady heartbeat and healthy blood pressure
• Iron: Assists the flow of oxygen around the body
• Low in kilojoules: Asparagus has no cholesterol, virtually no fat and only 67 kilojoules per serve

Did you know? Asparagus spears are cut by hand, usually at night and early morning when it's cooler in order to retain maximum freshness. In ideal temperatures, the spears can grow as quickly as 1 cm every hour, meaning the spear can grow fully overnight!

Recipe from Leah Itsines for Australian Asparagus.