Category: asparagus

Categories
asparagus food

asparagus

asparagus

 

A quick post to celebrate the first day of the British asparagus season. A very kind local farmer gave me some heads of asparagus to plant last year, and here they are on the first day of the season, bendy but proud.

Asparagus is one of my absolute favourite vegetables, and I look forward to May every year with glee. I eat them in all sorts of ways – keep an eye out for asparagus recipes coming soon!

Categories
asparagus food leeks peas

pea & leek tart with asparagus


Some friends were coming over, and I wanted something a little elegant and classy as a starter. I was cooking for a vegetarian friend, so there are considerations there. This was a recipe from Jason Gillies, actually from a magazine she had bought me, so it had a serendipity to it.

It was a bloody long process – definitely worth it, but a long process. It started with fried leeks and peas simmered with cream until tender, egg yolks added for richness, then blitzed. This was then piled into a pastry case and topped with wilted asparagus, and a little parmesan. A short burst in the oven browns it off and just sets it. Creamy, rich, yet very elegant.
I don’t have a picture but I made Pizzoccheri for main, a thoroughly filling dish apparently for skiers. It’s named after the pasta that it’s supposed to be made with, but as it’s so impossible to find I used trimmed lasagne sheets instead. Made with fried onions, blanched cabbage, par-boiled potatoes, Emmental  and a bechamel sauce, it’s then baked together in an enormous dish and fills you up like nobody’s business.
Categories
asparagus broccoli food potatoes

asparagus and potato tart


I made this a while back but just found pictures of it so thought I’d share. I bloody love asparagus, but optimistically I’ll leave it til the season to wax then.

This is a Jamie recipe, and deserves heaps of praise for making the most of it’s wonderful homely ingredients. It’s boiled new pots mashed together with cream, eggs and cheshire cheese (that lovely crumbly one), poured into a filo pastry-lain dish. This is then topped with charred asparagus and baked in the oven til set. Mega-filling and handsome with some salad leaves.
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