MAY - ASPARAGUS
Easy to grow and producing tasty shoots from mid-spring to early summer, flavoursome asparagus is a seasonal treat to be savoured. Considered sacred in ancient Greece, Hippocrates used asparagus to treat digestive and urinary troubles. The Romans meanwhile were all about the flavour, eating asparagus as an entrée or as a side dish to fish. Asparagus gained in popularity among nobility during the sixteenth and seventeenth centuries, when records suggest asparagus was the size of a swan’s feather. By the eighteenth century asparagus had started to make appear in local markets, particularly in Worcestershire where the microclimate is ideal for producing distinctive flavour and texture and The Vale of Evesham asparagus now has protected status.
GROW YOUR OWN
Asparagus is perennial and should be grown in the ground, though be patient with new plants as they take several years to settle in before you can start harvesting.
Sow seeds in trays indoors in February. Harden them off and transplant into their final positions in early June. Alternatively, sow outside in March or April, in drills 2.5cm (1in) deep and 30–45cm (12–18in) apart. Thin the seedlings to 15cm (6in) apart and protect from slugs and snails. Transplant them to their final positions the following March.
Plants should be fed well and kept weed free. Be sure to weed out any female plants - you’ll recognise them by their orange-red berries. To experience it at its best, asparagus should be eaten within hours of being picked.
RECIPES
FAST FOOD
Chargrilled asparagus and whipped goat’s cheese bruschetta
This recipe calls for preserved lemons to add a Middle Eastern flavour. If hard to find, simply add a squeeze of lemon juice and lemon zest to the goat’s cheese mixture instead.
Serves 4
Takes 10 minutes
V
75g soft goat’s cheese
25g cream cheese
1 tsp za’atar
2 preserved lemons
1 ciabatta loaf
1 garlic clove
2 bunches fine asparagus
Olive oil
In a bowl, beat together the goat's cheese and cream cheese until soft and combined, then stir through 1/2 tsp za’atar. Finely chop the preserved lemons and stir one through the goat's cheese and set the other aside. Slice the ciabatta into eight 2cm thick slices and lightly toast. Peel the garlic and rub one side of each toasted ciabatta slice with the raw garlic. Snap off the woody ends of the asparagus and cut each spear in half and toss in a bowl with a drizzle of oil and 2 tsp of the preserved lemon liquor. Place a large frying pan over a medium high heat and cook the asparagus until golden for about 2-3 minutes, tossing every so often. Remove from the heat and set aside. Spread each toast with the goat's cheese mixture, top with the asparagus and finish with a pinch of za’atar, preserved lemon and a drizzle of olive oil.
SIMPLE SUPPER
Asparagus and smoked lardon salad with parmesan
Serves 2
Takes 10 minutes
V, GF
2 large eggs
1 bunch of asparagus
100g smoked lardons
80g mixed watercress and rocket salad
Parmesan
For the mustard dressing
2 tsp wholegrain mustard
1 tsp mayonnaise
1 tbsp white wine vinegar
2 tbsp olive oil
Half fill a medium saucepan with water and bring to the boil. Snap off the woody ends from the asparagus and set aside. Add the eggs to the boiling water for 6 and 1/2 minutes, adding the asparagus for the final minute. Remove from the water and run everything under cold water, peel the eggs and set aside. In a small frying pan, add a drizzle of oil and fry the lardons over a medium heat for 4-5 minutes until golden and crisp. Drain on kitchen roll and set aside. Combine all the dressing ingredients in a bowl, season and whisk to combine. Place the salad leaves on a platter top with the asparagus, halved soft boiled eggs and shavings of parmesan, fish with the dressing and serve.
SOMETHING SPECIAL
Asparagus, pea and basil risotto
Serves 4 as a main (6 as a starter)
Takes 1 hour
V, GF
1 onion
1 garlic clove
2 sticks celery
Olive oil
350g arborio rice
125ml white wine
1.5 litre veg hot stock
2 packs asparagus
Parmesan
Pea and herb puree
100g frozen peas
1 garlic clove
10g mint
20g basil
50ml water
1 lemon zested, half juiced
Olive oil
Finely slice the onion, garlic and celery and add to a large heavy based pan with a good glug of olive oil. Cook over a low heat until sweet, softened and translucent, about 10 minutes. Add the rice to the pan and stir to coat in the oil, allow to absorb some of the oil, cook and become slightly translucent for 1-2 minutes, then add the wine, stir to combine and when the wine has been absorbed add one ladle of hot stock to the rice. Stir and wait for the stock to be absorbed before adding the next ladle of stock. Continue to do this until the rice is al dente, stirring regularly. Meanwhile, snap off the woody ends of the asparagus and cut into 2cm pieces. Place the frozen peas in a small saucepan and cover with freshly boiled water, simmer for 1-2 minutes, add the asparagus for a further minute, then drain, reserving the cooking water. Add the peas to a liquidiser with the garlic, mint, half the basil, the lemon zest and juice, 50ml cooking water and a drizzle of olive oil. Blitz to a smooth puree and set aside. When the rice is al dente, finely shred the basil and add to the rice with a good grating of parmesan and the puree, season to taste then add the asparagus and stir to combine place the lid on the pan and leave for 1-2 minutes then serve with extra parmesan and a drizzle of olive oil.
PRESERVE
Asparagus soup with lemon and chilli croutons
Serves 4
Takes 20 minutes
V
70g sourdough or ciabatta
Olive oil
1 lemon
Chilli flakes
1 onion
2 garlic cloves
800g asparagus
1 litre veg stock
100g frozen peas
Creme fraiche
Preheat the oven to 200°c, fan 180 gas 6. Tear the bread into small chunks and toss in a medium bowl with a good drizzle of olive oil, zest of half a lemon, squeeze of lemon juice, pinch of chilli flakes, salt and pepper. Bake for 10-15 minutes until golden, remove from the oven and set aside. Meanwhile, finely chop the onion and garlic and add to a medium sized saucepan with a good drizzle of olive oil. Season and cook over a low-medium heat until softened, sweet and translucent. Snap off and discard the woody ends of the asparagus, cut the spears in half and add to the saucepan with the stock, bring to the boil, then simmer for 10-15 minutes with the lid on, until the asparagus is soft. Add the peas and cook for 1-2 minutes then blitz with a hand blender until smooth. Season and share between bowls, stir through a teaspoon of creme frâiche and top with the croutons.