ASPARAGUS TIPS:

* British Asparagus Season late April until Late May /Early June

 

* When preparing asparagus break off the bottom quarters which can be used in vegetable stock or soup.

 

*Serve immediately when cooking in boiling water, or shock with cold water to avoid over cooking if preparing ahead of time.

*Asparagus is best served ‘al dente’ and crisp.

 

Tuscan Bread Salad with Sprue Asparagus

 Olives & Cornish Feta

Lightly wash a handful of day old bread chunks in water and toss in olive oil, pinch of rock salt, a couple of torn basil leaves and a few drops of balsamic vinegar.

Put on a baking tray in a hot oven for 4 minutes.

Blanch sprue asparagus in boiling water for 1 minute and then shock with cold water to prevent over-cooking.

Place the hot bread in a bowl of your favourite salad leaves and a handful of chopped olives, crumbled feta and more torn basil leaves.

Dress with olive oil and vinegar. Garnish with the asparagus.

Alternatively chop some of the asparagus and mix in with the salad leaves.

 

Grilled Asparagus Wrapped in Cornish Air-Dried Coppa Ham

with Scallops and Blistered Tomatoes

To Serve Two:

6 Asparagus Spears

6 Slices Coppa Ham

6 Scallops

6 Cherry Tomatoes

1 Tablespoon Balsamic Vinegar

Cut ham slices lengthways and wrap around 6" pencil sized asparagus tips.

Place on a baking tray and season with rock salt and black pepper. Brush with olive oil and bake in hot oven for 5 minutes until asparagus is limp.

Sear scallops in a very hot frying pan over a high heat for a couple of minutes each side until caramelised golden brown and firm to press.

Remove scallops and add tomatoes. Toss in pan to pick up juices until they begin to blister. Removes pan from heat and add balsamic vinegar.

Serve on salad leaves, rocket, basil and parmesan dressed in oil and vinegar.

COPPA HAM AVAILABLE FROM DELI FARM CHARCUTERIE

 

Asparagus & Nettle Soup

200g of bottom ¼ of asparagus tips chopped

2 sticks of celery chopped

2 leeks (green part only) washed and sliced

50g of celeriac peeled and diced

3 cloves of garlic finely chopped

55g of nettles (wear kitchen gloves) washed

Sweat all vegetables except nettles slowly in olive oil.

Cover with ½ litre of vegetable stock and bring to the boil.

Remove any scum that forms on the top.

Season with salt and pepper and simmer for 5 minutes.

Add the nettles and simmer for a further 3 minutes.

Allow to cool slightly, then liquidize and pass through a sieve.

Serve topped cream that has been whipped a few drops of balsamic vinegar,

salt and pepper.

 

Simply Grilled or Steamed Asparagus

with Lemon and Parsley Gremolata

1 Lemon

An equal amount of chopped parsley.

2 cloves of garlic crushed

1 tablespoon of rock salt.

4 tablespoons Extra Virgin Olive Oil.

Over a bowl zest the lemon and then remove rest of skin, which can be discarded.

Over the same bowl break lemon into small segments so none of the juice is lost.

Stir in remaining ingredients and keep in fridge until required.

Pour over prepared asparagus and serve.

Use within 3 days

 

 

Asparagus Fritters with Chermoula Mayonnaise

For the batter:

150g plain flour in a bowl seasoned with salt and cayenne pepper.

150g milk in another bowl seasoned with salt and cayenne pepper.

Quickly dip asparagus spears one at a time into milk, shaking off any excess, then dip into the flour, shaking off any excess.

Repeat a 2nd time and then deep fry until lightly golden.

 

Chermoula Mayonnaise:

150ml mayonnaise

Juice of half lemon

½ teaspoon cayenne pepper

½ teaspoon ground cumin

8 strands of saffron

Fresh chopped coriander

Combine all ingredients and season to taste.

Keep refrigerated and use within 3 days.

 

 

 

 

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