Summer eating is getting kick started here, and I’ve been lucky enough to get some wonderful locally grown asparagus and capsicums lately. When the vegetables are already tasting delicious and as they should be, I don’t want to do much to them, there is no need. Simple cooking means dinners ready in a few minutes, and I’m definitely up for that.
In a pot or wok* over high heat, add a good slurp of olive oil. Some chopped capsicum give it a couple of minutes head start and add your chopped asparagus. Stirring it through, and cook until asparagus is just done.
On to a plate and drizzle some extra olive oil and balsamic vinegar. Serve with a swiss cheese omelette and some crusty bread.
What’s delicious and seasonal in Sydney this month?
Berries- strawberries, raspberries, blueberries
Cherries- still expensive, but oh so good
Nectarines and peaches are getting a look in
Asparagus- cook it as soon as you buy it, don’t let it sit in the fridge for a week
Basil-for pesto making, dead easy.
* I use my flat bottomed wok for just about everything. Used on a gas flame, it cooks quickly and evenly. Don’t just use it for Asian style meals, it lends it self to pretty much any kind of cooking you can think of…except maybe cupcakes.
cityhippyfarmgirl 
How very delicious! We are into winter food here. I had a wonderful pasta with beans at a new restaurant in Lucca. I am not looking forward to coming home to the revolting Brisbane summer heat, but I will certainly be gobbling up the cherries and mangoes.
LikeLike
When will you be back Debra? It must be such a contrast coming from a Italian winter to Brisbane summer….although cherries and mangoes certainly help.
LikeLike
Nice recipe, I will try that Brydie. I have some haloumi in the fridge and was wondering what to make for tea, Friday nights have to be easy in my view.
LikeLike
I think it’s golden rule isn’t it. Friday night dinners need to be very little thought process, time and energy but a whole lot of taste to celebrate the end of the week.
Haloumi would be perfect to go with this.
LikeLike
Such a lovely time of year! Thanks for the tips, I’ll watch out for cherries on our next trip to the markets! 🙂
LikeLike
Food starts getting really exciting again doesn’t it. Bowl full of cherries for dinner anyone?
LikeLike
I really miss fresh local veggies!
I’m enjoying just reading about them.
LikeLike
Where would the majority of your produce come from at this time of year Heidi?
LikeLike
Florida and California, mostly.
And South America.
LikeLike
Good to see another frugal friday recipe, it looks yum.
LikeLike
Dead easy this one 🙂
LikeLike
That is my favourite way to do asparagus too, with a little dash of lemon.. yum.. I have 500 asparagus plants out the back at The Farmy that have just gone dormant.. I have to wait now! c
LikeLike
Now that’s exciting Cecilia. 500 plants!
LikeLike
Mmm, beautiful. The return of more fruit and vegetables really is delightful – makes seasonal eating worth it as they taste so much better after not having them for a while (and when fresh).
LikeLike
I think it’s exciting eating seasonally. You haven’t eaten something for months and months and then suddenly there is a glut of them, you take your fill and then it’s time to move on to the next season.
LikeLike
I do this kind of dish all the time. Infact; I did it last night. Interestingly, I put the asparagus in first, then follow with the capsicum together with coarsely chopped green shallots. Isn’t balsamic great – just finishes it off perfectly. Years ago, I did stir-fry pasta all the time in the wok. I purchased a huge wok in Cabramatta about twelve years ago – still going strong – but not getting the workout it used to. Thanks for the reminder.
LikeLike
Good to hear of another who makes this kind of dish 🙂
I like the capsicum just a little wilty and the asparagus with a bit of crunch
LikeLike
My asparagus plants have just come up for the first time. It’s an exercise in delayed gratification to see them!
LikeLike
Oh it would be! Doesn’t it take about 4 years for that first appearance?
LikeLike
I can’t make any farmers markets this weekend which means no meat for me next week. I might give this tasty vegetarian dish a go!
LikeLike
I was just thinking some toasted almonds might go well on top and as Rose suggested some haloumi, if you didn’t do the omelette- some easy protein Richard 🙂
LikeLike
This is what I love about blogging.. there you are on the other side of the planet welcoming spring:) I shall live vicariously through your all of your cooking through the winter. The colors of the asparagus and capsicum (peppers?) are so pretty and fresh!
LikeLike
Yep peppers are our capsicums… and I’m enjoying seeing your snow.
LikeLike
Simplicity is always the best – love fresh asparagus and red peppers are great too and the green and red combo looks all Christmasy.
🙂 Mandy
LikeLike
simple seasonal= healthy and tasty. It works!
LikeLike
May I have a small rant? Winter has really set in here now, and I refuse to buy veg from Africa. I find it amazing that the supermarkets don’t stock veg from still warm countries in Europe, like Italy or Turkey. Or root veg from the UK? Buying veg from Kenya just irks me no end. Am I tempted to buy it? Yes, I sure am because I often crave the taste of summer. If I don’t buy it, and others don’t buy it, will it go off and be thrown away?
LikeLike
Ah Misk rants are always welcome here. I haven’t had a rant for a while, so it’s always refreshing to hear someone elses!
I’m curious… in your standard big supermarket/fruit and vegetable store how much produce would come from Africa/ Europe or from the UK? What would you be restricted to be eating if you only ate locally throughout the winter months?
LikeLike
That looks delicious … even Magus thinks so and he’s not the biggest fan of capsicum. I will definately try this when asaparagus is available again at the markets.
LikeLike
I think capsicum is the number one vegetable eaten in this household, The Monkeys eat it a lot!
LikeLike
So fresh and tasty looking. I’m a little jealous though since it’s fall here.
LikeLike
Enjoy your fall Greg, it’s my favourite time of year.
LikeLike
A reminder that simple is best when it comes to cooking and healthy eating . I will try this next time we get asparagus.
LikeLike
A simple tasty dish always seems to put a smile on my face. It’s like I trick the dinner into being more than it should be on account of my minimum effort
LikeLike
That is a great simple recipe and I love the vibrancy of the colours. I cooked a similar dish tonight that was asparagus with roasted cherry tomatoes – delicious and great to be using seasonal produce.
LikeLike
summer?? oh my, just now I realize you write from Australia! it makes sense, I read some amazing Australian food magazines lately, amazing just like your blog. Love the in season list, and of course your interpretation of asparagus too.
LikeLike
I must admit I’m terribly excited about the asparagus around at the moment. Although I was looking for strawberries and couldn’t find a single punnet while someone else I know said that they were drowning in them! 😛
LikeLike