Asparagus season is here

Asparagus season is here


Posted 23rd Apr 2016


St George's Day (23rd April) marks the official start of British asparagus season and we've rounded up some recipes to help you make the most of these tasty little spears


Balsamic Glazed Shallot, Blue Cheese & Asparagus Tart

Serves 4

16 shallots, peeled and halved
150g asparagus tips
1 tablespoon olive oil
1 tablespoon balsamic vinegar
320g ready-rolled puff pastry
100g blue cheese
1 medium egg, beaten

1. Pre-heat the oven to 200°C/180°C Fan/Gas Mark 6.

2. Place the shallots and asparagus in a griddle pan, add the oil and toss until lightly coated.

3. Cook over a medium heat, turning at regular intervals until softened and beginning to colour.

4. Add the balsamic vinegar to the pan and allow to bubble and coat the shallots and asparagus. Set aside and allow to cool.

5. Unroll the pastry and place on a baking tin. With a sharp knife, cut a border around the pastry approximately 2.5cm from the edge of the tin and prick the middle with a fork several times.

6. Spoon the shallots and asparagus onto the pastry case and top with cubes of the blue cheese. Brush the edges of the tart with the egg and bake for 15-20 minutes until golden and risen.

Recipe courtesy of www.ukshallot.com


British Asparagus, Beetroot & Smoked Salmon Salad

Serves 2

125g asparagus tips
135g watercress and salad leaves
100g smoked salmon
2 cooked beetroots, dipped in vinegar and cut into eighths
3 tablespoons horseradish
2 tablespoons natural yoghurt
1 teaspoon white wine vinegar
Black pepper
1 lemon, juice

1. Place the asparagus into a pan of boiling water and cook for 3-4 minutes. Meanwhile, assemble the watercress and salad leaves onto a serving plate and lay the smoked salmon on top.

2. Add the beetroot, then drain the asparagus and lay on the top of the salad.

3. Mix the horseradish, yoghurt and vinegar together and drizzle over the salad. Finish with cracked black pepper and lemon juice.

Recipe courtesy of www.lovebeetroot.co.uk

Creamy Lemon & Dill Asparagus Spears

Serves 2

12 asparagus spears
1 teaspoon extra virgin olive oil
Salt & pepper
1 tablespoon butter
1 shallot, finely diced
1 garlic clove, finely chopped
150ml Alpro soya single
1 teaspoon Dijon mustard
4 tablespoons fresh dill, chopped
1 lemon, juice

1. Toss the asparagus in the olive oil and season with salt and pepper.

2. Heat a griddle pan and cook the asparagus for 3-4 minutes until slightly browned all over.

3. To make the dressing, heat the butter in a small pan and add the diced shallot and garlic. Allow the shallot to soften.

4. Add the Alpro soya single, mustard, dill and lemon. Season and pour over the asparagus spears.

Recipe courtesy of www.alpro.com

Asparagus & Sweet Potato Hash with Avocado & Egg

Serves 2

1 sweet potato, peeled and cut into small chunks
8 asparagus spears, halved
3 tablespoons olive oil
1 shallot, finely sliced
2 handfuls sweetcorn
1 teaspoon garlic granules
Salt & pepper
2 medium eggs
1 avocado, sliced
1 lime, juice

1. Boil a kettle and fill a saucepan with the hot water. Add the potato chunks and bring back to the boil. Simmer for 5 minutes, then add the asparagus and simmer for a further 2 minutes until softened. Drain the vegetables and leave to steam.

2. Heat half of the oil in a large frying pan and tip the potatoes and asparagus into the hot pan with the shallots, sweetcorn and garlic granules. Toss to coat the ingredients in the oil and season. Cook, stirring occasionally until the vegetables are slightly browned.

3. While the vegetables are cooking, heat another non-stick pan with the remaining oil and fry the eggs. Tip the vegetables into serving bowls, top with slices of avocado, a squeeze of lime and a fried egg.

Recipe courtesy of www.britishasparagus.com

Asparagus Macaroni Cheese with Bacon Crumble

Serves 4

8 rashers streaky bacon
50g breadcrumbs
150g Cheddar cheese
Salt
300g macaroni
12 asparagus spears, cut in half
40g butter
40g plain flour
400ml milk
2 teaspoons Dijon mustard
Black pepper

1. Heat the grill and cook the bacon on each side until very crispy. Chop into small chunks and combine with the breadcrumbs and one quarter of the cheese, then set aside.

2. Boil the kettle to fill a large pan. When boiling, add a pinch of salt to the pan and the macaroni. Cook for 9 minutes, then add the asparagus and cook for a further 2 minutes.

3. While the macaroni is cooking, melt the butter in a small saucepan, sprinkle in the flour and stir with a wooden spoon. Cook whilst stirring for 1 minute, then add the milk a little at a time, stirring continuously until the milk is absorbed into the flour and slowly makes a smooth sauce. Stir in the mustard, some black pepper and the remaining cheese.

4. Once the macaroni is cooked, drain well and return to the pan. Pour over the cheese sauce and stir to coat well. Tip the macaroni into a large oven dish, sprinkle over the breadcrumb mixture and return to the grill for the top to melt and brown.

Recipe courtesy of www.britishasparagus.com

One Pan Asparagus, Chicken & New Potato Roast

Serves 4

700g new potatoes, halved
1 tablespoon rapeseed oil
8 chicken thighs
2 garlic cloves, unpeeled
4 sprigs of rosemary
1 lemon, juice
Salt & pepper
8 asparagus spears

1. Pre-heat the oven to 200°C/180°C Fan/Gas Mark 6.

2. Put the potatoes and oil into a large oven dish and toss to coat well. Tuck the chicken in amongst the potatoes and do the same with the garlic and rosemary. Drizzle with the juice of half of the lemon, season and roast for 50 minutes.

3. Add the asparagus to the oven dish and give it a shake so that the spears nestle in amongst the chicken and potatoes. Cook for a further 8 minutes.

4. Pick out the roasted garlic and squeeze the centres out into a small bowl. Add the juice from the remaining lemon and season. Use a fork to mix the dressing and mash the garlic. Tip the chicken and potatoes onto a warm serving plate and drizzle over the dressing.

Recipe courtesy of www.britishasparagus.com

 





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