St George’s day here in the UK marks the beginning of asparagus season. As you know, all of us at Oliveology love cooking with ingredients that are in season. And the writer of this blog post loves asparagus!
Our lovely guest chef Despoina was part of Borough Market’s celebration for St George’s day, making delicious recipes with some of our ingredients! If you want more, you can find her at the Borough Market Cookhouse along with our very own Marianna in our two upcoming cooking workshops in May and June.
So with spring in its full swing and the sun shining, this week we have also prepared for you a recipe with, what else, asparagus. With green all around us in London parks we couldn’t but combine asparagus with fresh green vegetables. So get your basket, come by the market and get all your ingredients for a green grain bowl! Oh, and this one has a zingy green yogurt dressing to go with it. This dish is perfect to take with you for a lunch in the park, or enjoy for dinner in a warm evening.
For 2 people you will need:
100g bulgur wheat, cooked
1 small bunch of asparagus
1 medium cucumber
a handful of seasonal greens (we used fresh spinach)
1 bunch of fresh mint
1 bunch of chives
100g Greek yogurt
2 tbsp olive oil
1 tbsp grape molasses
zest of 1 lemon
juice of half a lemon
Dressing: finely chop your herbs. In a small bowl mix the yogurt, herbs, lemon zest. Season with salt and add lemon juice to taste.
Asparagus: Cut the asparagus. We finely chopped the stalks and kept the tops. But you can do whatever you prefer. Blanch the asparagus in boiling water for 2 minutes. Place in a bowl with ice cold water to stop them from cooking further.
Veg: Cut the cucumber in bite-sized pieces. Slice the avocado.
In a large bowl, mix your bulgur wheat with asparagus, cucumber, and half of the dressing. Place in bowls, top with the sliced avocado and seasonal greens. Serve with fresh herbs, more dressing and lemon wedges.