Green asparagus with tuna Couscous

You know, it’s actually not the season for aspargus as it’s summer right now. But there are still times when you can find asparagus in the supermarket…and this wee world does have differant climates on it’s differant parts. So I thought yeah, why not add this right now into the blog. It doesn’t have to be spring time.

We were in France at this time of the year when you could find asparugus abundently. Infact I found some wild asparagus, some small handfull for 3,80 Euros in the Le’Clerc Supermarket. Nevertheless, I bought them. It was the first time I saw anything like that in my life - not sure if it’s going to give me any hallucinations during my meal. But I was adventerous and very hungry. And we did not have a shaver along. So i thought this was pretty handy not having to clean them up. A few weeks back, while looking for some crags in the mids of Triest in Italy, I noticed some people carrying those plastic bags around and it seemed that they were searching for some herbs or grass or whatever…I wasn’t sure. But if you saw how they looked like, you’re sure to nod them off as some drug addicts looking for magic mushrooms in this part of the world. Later, when I saw those “grass” in the supermarkets, it came clear to me that it was wild asparagus which they were looking for. Funny how clothings have such an impact on the first impressions you make.

You don’t have to use wild aspargus for this meal, but normal green asparagus do well. The white ones won’t be as tasty as the green ones, but if you’re willing to try it out, why not? Don’t forget to give a comment though! If you can’t find the spicy oriental couscous, you could of course just use the normal kind. I found the coucous fixed with oriental spices a great alternative to the plain ones.

Ingredients :

1 packet oriental Couscous mixed with spices (for 2)
1 bundle green asparagus
1 can tuna fisch in natural juice
2 big Garlic cloves
1 Chicken bouillon
Salt, pepper to taste

Method.
Heat up your MSR fire. Boil the water in a pot for the amount of couscous needed. Once the water boils, add couscous, simmer for 15 -30 secs, close the cover of the pot, then remove from the fire and leave it to soak till it gets fluffy and soft (5 mins). In the mean time shave the asparagus to clean the hardened part, cut off any old stems, if necessary. In my case, as I was using those wild asparagus, it wasn’t necessary to do anything. Wash & cut in 3cm sticks. Heat oil in the pan, stir fry the asparagus for a few minutes. Add the tuna fish, plus adding about a tablespoon of the water from the tin. Add spices and stir for another 4- 8 mins until everything is cooked, but don’t overcook them coz they’re still supposed to stay somewhat “bitey”.(This applies only for green aspargus!) If you like them spicy & hot, add some chily powder or fresh ones, if available. Fit’s perfect on a hot summer day! Serve separately or top these on the couscous on the plate.

The wild asparagus was delicious. It was not only fine but it had a little bitter taste, and those buds right on top are yummy. So go for it! Yeah!