Asparagus - Eat The Seasons, May

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

White Lasagne
Ditch the tomatoes and try a white lasagne with asparagus and spinach, lots of nutmeg, and a topping of goat's cheese or hard cheese.

Shaved in Salad
Shave or slice asparagus thinly lengthways, toss in vinaigrette (like our Flavour Hack Vinaigrette), and combine with Puy lentils and crumbled feta.

Tart or Galette
Use last month’s method: shop-bought pastry, cheese, seasoning, and maybe some Parma ham on top. Think pizza bianco.

Soup (from the ends!)
Collect those snapped-off ends in the freezer until you’ve got a stash.

• Sweat onions and garlic with dried herbs.
• Add asparagus ends and any green veg (broccoli stalks, potato, etc.).
• Cover with stock (veg or chicken), simmer until soft.
• Blend with cream or crème fraîche, then strain through a sieve for a silky finish – worth the effort!

Stir-Fry Style
Quickly cook with chilli, sesame oil, soy sauce, and a squeeze of lime for a zingy, vibrant dish.  

← Previous Post Next Post →