Grilled asparagus, cherry tomatoes and corn – a quick lunch for one
Have you ever heard the expression “eat a rainbow?” This dish of grilled asparagus, cherry tomatoes and corn certainly fits the bill, and it’s a cinch to make. I often make it for lunch for myself when asparagus is in season. The vegetables are all grilled together on one tray, and you can toast the pumpkin and sunflower seeds while you’re waiting. Sprinkle the vegetables with the toasted seeds, parsley leaves and squirt some lemon juice on the top, then eat!
Something more substantial
To transform this dish into a more substantial meal, top the grilled vegetables with a boiled egg and little shaved parmesan cheese. Alternatively, add a dollop of pesto. Or, add everything all at once.
Grilled asparagus, cherry tomatoes and corn also makes a a beautiful side dish for grilled chicken or fish.
I quite like the leftovers the next day tossed with rocket, couscous or brown rice.
Serve straight from the grill or at room temperature. If you don’t have any asparagus, broccolini is a delicious substitute.
Asparagus Officianalis of the Lily Family
Jonathon Roberts, in his book “The Origins of Fruits and Vegetables ” (Universe Publishing, New York, 2001), describes asparagus as ‘an industrious colonizer…not fussy about its habitat.’
It can be found growing on the steppes in Russia and Poland, along the roadside in France, and in Britain in sandy soil beside the sea. Roberts, in his book, writes about the cultivation of asparagus during Roman times. They planted it, like grapes in their distant provinces, including Britain.
In Australia, asparagus has actually spread from cultivation and is considered a minor environmental weed in the cooler parts of south-eastern QLD. There, it is primarily found in wetlands, watercourses and open woodlands in the cooler parts of the region.
It is regarded as an environmental weed in VIC and as a minor or potential environmental weed in NSW, ACT, SA and WA.
It is present in conservation areas in some of these states, and infestations in some areas have become more apparent in recent years.
Australian asparagus
Did you know that 95% of Australia’s asparagus is grown in Koo Wee Rup, in VIC?
This town was established on a former marshland and has now been venerated to market gardens. The remainder is grown in NSW, QLD and WA.
Most of the asparagus grown in Australia is the green variety. A limited amount of the purple variety is produced in November.
A small amount of white asparagus is grown. This white asparagus is largley produced by being grown under black tunnels of plastic denying the growing spears of the light required to turn it green.
Tips for buying asparagus
When buying asparagus, make sure you choose bunches with closed buds – once the buds start to open, they don’t last long. Did you know that the thicker the stem, the older the plant? Older, thicker stalks can be woody, although you can remove the tough outer layer by peeling the skin at the base.
More asparagus recipes
If you’re a fan of grilled asparagus, you might like to try this grilled asparagus with nasturtium and mint sauce.
Chop asparagus spears finely and add to a spring minestrone.
Best wishes,
Amanda
PS: If you’ve tried this grilled asparagus, cherry tomatoes and corn or any other recipe from At Amanda’s Table, please let me know how it turned out in the comments below. And, if you’d like to read more, please subscribe to my monthly newsletter for stories, recipes and tips for simple, nutritious meals.
Grilled Asparagus , Cherry Tomatoes and Corn
Ingredients
- 1 bunch asparagus spears, washed, woody ends snapped off
- 1 cob corn, washed, kernels removed
- 1 handful cherry tomatoes
- 2 tbsp olive oil
- 2 tbsp Italian parsley leaves, washed
- 1 tbsp pumpkin seeds
- 1 tbsp sunflower seeds
- 1 lemon
- parmesan cheese (optional)
- boiled egg (optional)
- pesto (optional)
Instructions
- Preheat a grill to 200℃ and line a baking tray with aluminium foil.
- Spread out the asparagus spears flat on the tray and add the cheery tomatoes and corn kernels.
- Drizzle with olive oil and season with a little salt.
- Place under the grill (I use the second shelf so it's not too close to the grill). Cook for 5 to 10 minutes, shaking the tray halfway through so that vegetables don't burn on the top.
- While the vegetables are cooking, toast the pumpkin and sunflower seeds in a fry pan until they start to brown a little (they may pop in the pan, too). Remove form heat and set aside.
- When the vegetables are cooked, arrange them on a flat plate. Zest the lemon over the top of the vegetables, then garnish with parsley leaves and toasted seeds. Serve immediately or at room temperature.
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