Asparagus - Eat The Seasons, May
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Asparagus, along with wild garlic and goose eggs, signal the beginning of the food year. That sunnier days and lots of tasty produce are just around the corner - happy days! Here are our favourite asparagus partners and some serving suggestions.
Prepping Asparagus - we steam or grill ours. Break the ends off by holding both ends lightly and bending - it will find it's natural break point. Keep the ends! Then steam for 4-8 minutes depending on the thickness and how you like your veg.
Perfect Partners for Asparagus
- Mayo - make your own or add some garlic, finely grated Parmesan like hard cheese (we use Ashmore because it's local) or a few drops of truffle oil to a good bought one and dip away!
- Hard Cheese - steam or grill your asparagus and top with olive oil or butter, salt, coarsely ground pepper and finely grated or shaved Parmesan, Ashmore or other hard cheese.
- Eggs - poached if really fresh, soft boiled or fried. Dip in yolk. That's it. If you can get hold one a fried goose egg and asparagus is a winning and super seasonal combination.
Asparagus Serving Suggestions
- Lasagne, make a ‘white’ lasagne’ ie, no tomatoes, with asparagus & spinach, lots of nutmeg & top with hard or goats cheese.
- Shave it / cut it thinly along the length & add to a salad, dress with a quick vinaigrette, this works well with Puy lentils & crumbled feta - See our Flavour Hack Vinaigrette Recipe here.
- Make a quick tart or galette, using last months quick method, shop bought pastry, some cheese, seasoning, Parma ham would be nice on top too, think bianco pizza toppings
- Soup, good for using all the snapped off ends, you can collect them in a tub in freezer until you have a collection of ends. Simply sweat onion & garlic & some dried herbs (use what you have) in some butter or oil, add the asparagus bits & any other veg you might have – if you want to keep it green use potatoes & broccoli stalks, or make a mixed veg soup & use up whatever is in your fridge. Add some stock to cover the veg (chicken or vegetable), simmer gently until soft, add seasoning, add some cream/ crème fraiche, blitz in a processor or with a stick blender & last of all put it through a sieve. This last bit seems like effort, but trust us, it is so worth it, you’ll get the asparagus flavour without any fibrous bits!
- Stir fried with chilli, sesame oil, soy sauce & a squeeze of lime
- Tags: Eat The Seasons May
- Katy Newton