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Asparagus

To prepare asparagus:
Break each spear off at the base where the white starts to turn green.
Tie the asparagus in bundles of 12 and steam in an asparagus kettle or a large saucepan for about 4 minutes - no longer or the asparagus will turn mushy. Remove the twine and drain well.

Asparagus English-style

INGREDIENTS

  • 450g (1 lb) Asparagus
  • 4-6 tablespoons melted English Butter
  • 2 pinches of course sea salt
  • Approximately 4 tablespoons Balsamic Vinegar
  • Grated British cheese (according to taste)

METHOD

  1. Cut the woody ends of the stems off the asparagus and, if you want to do things properly, peel the slightly tougher skin form the next few inches of stem.
  2. Melt the butter in a large oven proof dish or roasting tin and lay the asparagus in a single layer ensuring that it is coated in butter.
  3. Sprinle over the salt, grinding it betewwn your thumb and fingers and roast uncovered for 10-15 minutes until tender - test the thickest part with the point of a sharp knife. Drizzle with balsamic vinegar and serve immediately with grated cheese.
  4. Serve with fresh bread.

Asparagus Hollondaise
serves 6

INGREDIENTS

  • 6 tblesp white wine
  • 6 tblesp white wine vinegar
  • 20 black peppercorns
  • 2 bay leaves
  • 3 egg yolks
  • 300g (10.5 oz) melted butter
  • pinch of salt
  • juice of half a lemon
  • 60 asparagus spears
METHOD
  • Make the sauce first - put the wine and vinigar into a pan with peppercorns and bay leaves. Bring to the boil for about 5-8 minutes until reduced to about 3 tablespoons. Leave to cooland then remove the peppercorns and bay leaves.
  • Break the egg yolks into a metal bowl, place over a pan of barely simmering water and whisk in about 1 tablespoon of the reduced mixture. Continue to mix until the mixture turns pale and the whisk begins to leave ribbon-like marks.
  • Remove from the heat and gradually whisk in the melted butter until the sauce is thick and creamy. Add 1 tablespoon of hot water if you feel the egg is about to scramble.
  • Beat in the salt and lemon juice. Set aside keeing it warm.
  • Serve with hot asparagus.
Or you can cheat and warm up some supermarket own brand Hollondaise sauce!

Asparagus with Fettuccini and smoked bacon

INGREDIENTS

  • 12 Asparagus spears
  • 600g (1lb 5oz) fettuccini
  • 3 tblesp oilseed rape oil
  • 300g (10.5oz) smoked British bacon, cut into pieces
  • 1 teaspoon ground pepper
  • 5 large eggs
  • 100g (3.5oz) grated cheese
  • handful of parsley, chopped

METHOD

  1. Add pasta and 1 tbsp of oil to a pan of salted boiling water and cook according to packet instructions.
  2. Fry the bacon in the remaining oil for 3 minutes and add the pepper.
  3. Sprinkle over the salt, grinding it betewwn your thumb and fingers and roast.
  4. Cut the cooked asparagus into 3cm (1in) lengths and add to the bacon pan. Cook gently for 1 minute.
  5. Break the eggs in a bowl and bust the yolks with a fork, but do not scramble.
  6. Drain the cooked pasta and add to the bacon pan. Toss well, keeping it on the heat.
  7. Cook for 1 minutes and then add the eggs and the cheese. Cook for a further 30 seconds until the eggs are just setting.
  8. Add the chopped parsley and serve with a side salad.

Asparagus Soup (new)
serves 4

INGREDIENTS

  • 500g asparagus
  • 1 stick celery, finely chopped
  • 2 small onions, finely chopped
  • 500ml vegetable stock
  • 1 tblsp cold pressed oilseed rape oil
  • 4 tbsp crème fraiche
  • handful of chives, chopped
  • salt and freshly ground black pepper

METHOD

  1. Gently fry the onions and celery in the oil for around 15 minutes until soft
  2. Remove the woody stems for the asparagus and them place it in a pan of boiling water. Cook for around 10 minutes and then drain.
  3. Blend the asparagus, celery and onion with a quarter of the stock.
  4. Transfer to a saucepan to warm with the remaining stock and 3 generous spoonfuls of crème fraiche.
  5. Season the salt and freshly ground black pepper.
  6. Serve in bowls, garnished with a spoonful of crème fraiche and chopped chives.

Asparagus Soup with Parsley Crème Fraiche

INGREDIENTS

  • 900g asparagus
  • 50g unsalted butter
  • 2 shallots, chopped
  • salt and freshly ground black pepper
  • 1 litre of chicken or vegetable stock
  • 125ml double cream
  • 1 tbsp parsley, chopped
  • 4 tbsp crème fraiche
  • squeeze of fresh lemon juice

METHOD

  1. Cut the tips from the asparagus and reserve.
  2. Cut the remaining asparagus into 2cm pieces.
  3. Melt half the butter in a pan and cook the shallots until soft.
  4. Add the asparagus pieces and salt and pepper and cook for 5 minutes.
  5. Add the stock and simmer, covered until the asparagus is tender.
  6. Cook the reserved asparagus tips in boiling salted water until al dente and drain. Put to one side.
  7. Puree the soup in batches in a blender until smooth and return to the pan.
  8. Stir in the cream and check the seasoning.
  9. Bring the soup to the boil and whisk in the remaining butter.
  10. Mix the parsley with the crème fraiche.
  11. Add lemon juice to taste.
  12. Serve in bowls, garnished with the asparagus tips and a spoonful of parsley crème fraiche.
Broad bean, Asparagus and Rocket Salad (new)

Fresh Herb and Asparagus Frittata (new)

INGREDIENTS

  • 300g thin asparagus
  • 4 large eggs
  • 6tblsp ricotta cheese
  • 1tblsp freshly chopped mint
  • 1tblsp freshly chopped parsley
  • 4tbsp grated parmesan
  • 1tblsp oilseed rape oil
  • 2 spring onions, trimmed
  • salt and freshly ground black pepper

METHOD

  1. Cut the asparagus into 2cm pieces.
  2. Whik the eggs, ricotta, herbs and half the paresan together and season.
  3. Heat the oil in a fryng pan and add the asparagus. Cover and cook until just tender (about 4 minutes).
  4. Add the spring onions and cook for another 1-2 minutes.
  5. Add the egg mixture, cover, reduce heat and cook until almost set on top (about 8 minutes).
  6. Sprinkle with the remaining parmesan and place under a heated grill until the top is set and just golden.
Grilled Chicory with Asparagus and Parma Ham

Pasta with Asparagus and cheese
Serves 4-6

INGREDIENTS

  • 1 onion
  • 400g (14oz) thin asparagus
  • 50g (2oz) English butter
  • 90ml (3fl oz) dry white wine
  • 400g (14oz)dried past shapes such as spirals or penne
  • 284ml (10fl oz) carton of extra-thick double cream
  • salt and pepper
  • 50g (2oz) British cheese - Lincolnshire Poacher is good
METHOD
  1. Finely chop the onion
  2. Cut the asparagus into 5cm lengths and blanch for 2 minutes or until tender
  3. Reserve 75ml (5 tablespoons) of the cooking water to one side
  4. Melt the butter in a heavy base frying pan
  5. Add the onion and cook over a medium heat for about 5 minutes or until softened and beginning to colour
  6. Stir in the asparagus and cook for 1 minute
  7. Pour inthe reserved cooking water and the white wine
  8. Cook over a high heat until almost all the liquid has evaporated
  9. Cook the pasta in a large pan of boiling, salted water until tender and drain
  10. Meanwhile, add the cream to the sauce and stir well
  11. Stir in half the grated cheese and season to taste with salt and pepper
  12. Toss the cream sauce into the pasta
  13. Serve at once, sprinkled with the remaining cheese and freshly grated pepper to taste

Rich Asparagus Soup with Smoked Haddock and Caviar
serves 6

INGREDIENTS

  • 30 large Asparagus Spears
  • 100g (3.5 oz) butter
  • Salt and black pepper
  • 2 potatoes, peeled and diced
  • 2 leeks, trimmed and diced
  • 2 shallots, diced
  • 1.5litres (2.75pts) chicken stock
  • 200g (7oz) smoked haddock, skinned and crumbled
  • 20g (0.75oz) caviar (optional)
METHOD
  • Melt the butter over a low heat and add the tough parts of the asparagus (broken from the base). Season
  • Add the potatoes and leeks and cook for 2 minutes.
  • Add the shallots and cook for 4 minutes.
  • Pour stock over and stir well.
  • Bring to the boil and cook over a medium heat for 15 minutes until the potatoes are soft.
  • Place in a food processor and puree.
  • Strain the puree through a sieve into a clean pan, discarding all the fibre and bring the liquid back to the boil.
  • Cut remaining asparagus in half so the tips are about 5cm long and cook these in boiling water for 4 minutes. Put tips on one side.
  • Add the stalks to the soup pan and cook for 4 minutes. Blend until smooth.
  • Return to the heat, add the haddock and cook for a further 2 minutes.
  • Pour into 6 bowls and garnish with asparagus tips and caviar.

Savoury Asparagus and Ricotta Custards (new)
serves 8

INGREDIENTS

  • 500g Asparagus Spears
  • 2 tblsp butter
  • 1 medium onion, roughly chopped
  • 50g freshly grated parmesan
  • 150g ricotta
  • 40g plain flour
  • 4 large eggs, lightly beaten
  • Salt and black pepper
  • 8 x 175ml metal pudding moulds - line with a small disc of baking parchment, butter and then coat the sides with fresh breadcrumbs
METHOD
  • Trim the asparagus. Cut off the tips and blanche in boiling salted water until al dente.
  • Drain and set tips aside, reserving 250ml of the cooking liquid.
  • Roughly chop the asparagus stalks.
  • Melt the butter in a frying pan and add the onion. Fry until softened.
  • Add the asparagus stalks and cook for a further 5 minutes, then add the reserved cooking liquid.
  • Simmer for 10-12 minutes until the liquid has evaporated.
  • Transfer to a processor and liquidise until smooth.
  • Add the parmesan, ricotta and flour and blend for another 30 seconds.
  • Add the puree to the eggs and whisk until combined.
  • Stir in the asparagus tips, reserving a few for decoration.
  • Divide the mixture between the prepared pudding basins. Place the basins in a pan of hot water to 2.5cm and bake at 180C/gas mark 4 for 15-20 minutes until set.
  • Allow to cool for 5 minutes before turning out and then decorate with asparagus tips.

Summer Greens with Herb Butter and Fried Bread
serves 4

INGREDIENTS

  • 20 Asparagus tips
  • 4 round green courgettes, sliced on the diagonal
  • 225g (8oz) mixed peas, pods or beans of your choice (e.g. mangetouts, sugar snaps, French beans, broad beans)
  • 50g (2oz) butter
  • 2 tsp wholegrain mustard
  • 1 tbsp chopped fresh mint
  • chopped chives
  • fried bread
METHOD
  • Cook the asparagus, fine beans and courgettes in boiling water for 2 minutes.
  • Then add mangetouts and sugar snaps if used and cook for a further 2 minutes.
  • If used, blanch and peel broad beans.
  • Heat the butter with the mustard in a large pan.
  • Add all the vegetables and toss well to coat.
  • Stir in the mint.
  • Divide among bowls and scatter with chopped chives.
  • Serve with triangles of crisp fried bread.

White Asparagus with a Warm Casserole Salad of Mushrooms and Spring Onions
serves 4

INGREDIENTS

  • 12-16 or 24-28 white Asparagus spears (depending on size), prepared
  • salt and pepper
  • iced water
  • knob of butter
  • 12 chestnut or button mushrooms
  • 5 tbsps hazelnut or walnut oil
  • 2 tbsps sherry vinegar
  • 100ml (3½ fl oz) vegetable stock
  • squeeze of lemon juice
  • 2-3 spring onions
  • 1 tbsp flatleaved and curly parsley, loosley chopped
METHOD
  • Blanch the asparagus spears in boiling salted water (4-6 minutes depending on size).
  • Remove from the water and plunge into iced water. Once cold, remove and dry on kitchen paper. Refrigerate until needed (but warm to room temperature before use).
  • Quarter each mushroom and fry in 2 tbsp oil in a large frying pan until tender. Season with salt and pepper. Remove from pan and keep warm.
  • On a medium heat, add the sherry vinegar to the pan and reduce briefly. Add the stock and bring to the boil. Add the remaining oil ad squeeze of lemong juice to taste.
  • Split the spring onions lengthwise and cut each half into thin slices at an acute diagonal.
  • Divide the spears between plates or bowls and sit the mushrooms and spring onions on top of each portion. Add the chopped parsley to the dressing and spoon over each serving.
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