This weekend we welcome Devita Davison of Change Food, to Launceston and to our market. Her ethos is centred around championing local food and creating strong food systems that value, support and serve the community. You can listen to Devita speak on Monday 20th at UTAS, School of Architecture and Design, Invermay. More information here.
With Devita’s visit in mind, we are making the most of the seasonal produce with asparagus only available for a short while. Here is a recipe that’s perfect for a sunny brunch or a light supper, embracing the beautiful weather we have ahead of us this weekend.
3 bunches thin asparagus, ends trimmed Newry Farm Asparagus
2 tablespoons raw sesame seeds, plus more for serving – use sunflower or pumpkin seeds from Coronea Grove as an alternative
3 tablespoons balsamic vinegar
juice of 1 lemon
pinch of crushed red pepper flakes
8 ounces buffalo mozzarella or burrata cheese Southern Sky Cheese Company
1 cup cherry tomatoes, halved Tamar Valley Hydroponics
edible flowers, for serving (optional) Old School Farm
1. Preheat the oven to 220 degrees
2. On a large baking sheet, toss together the asparagus, a drizzle of olive oil, salt and pepper. Add the sesame seeds and toss once more, arrange the asparagus in an even layer on the baking sheet. Lay the bacon flat over the asparagus. Transfer to the oven and roast for 20-25 minutes or until the bacon is crispy. Remove from the oven and drain off most of the bacon grease. Add the basil and gently toss.
3. Meanwhile, whisk the olive oil, balsamic, lemon juice, and a pinch each of salt & pepper, and crushed red pepper flakes in a small bowl.
4. Arrange the asparagus and bacon on a platter. Tear the cheese and scatter over the asparagus. Add the tomatoes, and eggs. Serve drizzled with the balsamic vinaigrette. Enjoy!
This recipe is sourced from Half Baked Harvest be sure to tag your photo #halfbakedharvest if you make it.