By Chris R.
It’s that time of the year when
the Sanctuary veggie garden is coming to life and the asparagus
spears are starting to appear!
Each year we mulch the asparagus bed with spent straw bedding from the sheep huts, which the plants seem to love.
A good asparagus harvest means some quick yet delicious dinners are on the menu.
One of our go to favourites after a busy day at the Sanctuary is a simple plate of asparagus and mushrooms on toast. We gently fry some chopped mushrooms in Nuttelex until brown, then add our freshly harvested asparagus spears and cook until bright green.
Serve with ciabatta toast, avocado and fresh rocket – a tasty and economical vegan dinner in five minutes, thanks to the veggie garden!
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