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Ingredients (for 4 people):
  1. 4 fillets of salmon trout or Rainbow trout
  2. some melted butter or olive oil
  3. 20 Asparagus spears (about 5 per person, or more if you love them as much as I do…)
For the Tzatziki (prepare ahead if you can):
  1. 375ml of thick Greek yoghurt
  2. 1 large cucumber, peeled and seeded
  3. 2 finely minced garlic cloves
  4. a good handfull of finely chopped dill
  5. another good handfull of chopped mint
  6. splash of extra virgin olive oil
  7. juice of half a lemon
  8. salt and pepper to taste
Grate the cucumber with a regular grater and squeeze out any excess water.
Mix with the rest of the ingredients and refrigerate for a while to let the flavours mingle and develop.  Alternatively, a tub of Woolworths ready-made tzatziki will also see you through!
For the potato salad:
  1. 6 medium-sized potatoes, peeled and boiled. You can also use baby potatoes and keep the skin on if you prefer.
  2. 1 cup tangy Mayonnaise
  3. 1/2 cup milk
  4. 1 tbsp Dijon mustard or mustard powder
  5. 1 tsp curry powder
  6. 1/2 cup sweet and tangy gherkins, finely chopped
  7. 4/5 eggs, boiled and chopped
  8. 1 tsp sugar
  9. 1 tbsp white vinegar
  10. salt and pepper to taste
Combine everything but the potatoes and eggs and whisk to combine.
Once the potatoes have cooled, cut them into cubes, cover with the sauce and chopped eggs and mix gently. The longer this sits, the better it will taste!
Once this is done, place salmon trout fillets and asparagus spears on a ovenproof dish and brush with melted butter or olive oil and squeeze over some lemon juice. Season with salt and pepper. Grill fish lightly on each side for 2/3 minutes or until fish is just cooked and still juicy!
Arrange the trout fillets on the asparagus and serve with the tzatziki sauce and potato salad. Perfect for summer!

More about asparagus:

Springtime in South Africa is Asparagus season (September/October/November)

From Taste magazine:Most of us associate green as the colour of asparagus, but it also can be white or purple and grow in a variety of different sizes. White asparagus is actually green asparagus that has been grown in the absence of sunlight and because they contain no chlorophyll, they have less nutritional value. Purple asparagus are almost fibrous free and are best enjoyed raw. They cook quickly and have a fruity flavour.

Asparagus is low in saturated fats, low in cholesterol and high in fiber, folic acid, potassium, and an assortment of vitamins. It is a low glycemic vegetable meaning diabetics can consume it without severe impact on the blood glucose level.
Parboil asparagus for one to two minutes and freeze for up to eight months.

How to Cook asparagus:

Asparagus is best when bought in season as they lose flavour and crispness within days after being harvested.

If the ends are woody, cut or snap them off and gently peel the harder skin of each spear off using a vegetable peeler or sharp knife.

Make bundles – as much as you can hold in a hand – and tie them together at the top and towards the bottom with some string or an elastic band.

Steam the asparagus over boiling water for a couple of minutes – they will be done when you can easily stick a sharp knife into the woody ends.

They should be firm, not floppy, and a bright green.

Nigel Slater’s advice: It is really only the older spears that get woody and thick at the base and I have never found much flavour in those anyway. Give them a miss. If I do end up with woody ends, I simply pare away the very outside of the cut end of each spear with a vegetable peeler; they will then cook in the same time as the tips.