Asparagus is one of the better-known spring vegetables, although we only get to enjoy its short season for around seven to eight weeks. We say a welcome hello to British asparagus in late April and farewell again in June, meaning we have to cook and enjoy this speared veg in a very limited time frame.
White and Green Asparagus, Goats Curd, Hazelnut Vinaigrette and Wild Garlic Flowers.
You will need:
- 1 bunch white asparagus
- 1 bunch green asparagus
- 400g fresh goats curd
- 50g hazelnuts (toasted)
- 1 tbsp good sherry or cider vinegar
- 3 tbsp olive oil
- 1 punnet wild garlic flowers
- Salt and pepper
- Prep and blanch the asparagus, take each spear and snap off the bottom to remove the woody base then trim off any out leaves. Place the asparagus in seasoned boiling water for 3-4 mins until just cooked but still al dente. Quickly refresh the asparagus in iced water to stop the cooking process. Once cool take the spears out and cut in two. (This can be done in advance)
- Make the vinaigrette by crushing the hazelnuts in a pestle and mortar then add the vinegar and oil and season with salt and pepper.
- Season the goat’s curd with salt and pepper.
- When ready, heat a pan and add a little butter, Toss the asparagus in the butter and season well with salt and pepper. To plate, place a little goats curd on the bottom of the plate. Arrange the asparagus over the top drizzle the hazelnut dressing over the top and finish with wild garlic flowers.
Grilled Courgette with Spring Risotto, Whipped Ricotta and Wild Garlic Oil
Published: June 11, 2021
The zucchini, courgette or baby marrow is a summer squash, a herbaceous vine whose fruit is harvested from June to October when their immature seeds and epicarp are still soft and edible. The courgette…