This, the final asparagus recipe for the time being, can be as easy as you choose, it's really all about the delicious asparagus and the presentation. Make your own mayonnaise or use good ready made varieties. Just add a few drops of pesto or even food colouring if you can't make or buy basil mayonnaise. Truffle mayonnaise can be found on line at The Truffle Hunter. Ingredients 2 bunches asparagus Mayonnaise, flavoured or plain To make the basil or truffle mayonnaise: Ingredients 2 large egg yolks 1 tbsp lemon juice 0.5 tsp Dijon mustard 100 ml mild oil such as grapeseed 50 ml basil oil or truffle oil (available from many supermarkets or The Truffle Hunter) Seasoning to taste Method Beat
If you have never tried mushroom paté before, now is the time to give it a chance. It might sound a bit brown and drab, but it is surprisingly delicious. Deep and satisfying in flavour and very easy to make, it is equally good as a canapé or starter and a winner with veggie and non veggie friends alike. For a gluten free version, just grab some of Warburton's gluten free bread. Ingredients 15g butter 1/2 tbsp olive oil 90g finely chopped white onion 1 garlic clove, finely chopped 150g chestnut mushrooms, chopped 1 tbsp chopped fresh thyme 1 tbsp Madeira 60g cream cheese 1 tbsp chopped parsley Salt and pepper Method Melt the butter and oil in a pan. Soften the onion and garlic. Add the ch
More delicious asparagus; this is another quick and simple recipe and a bit of a change from the usual asparagus with parma ham. The trick is to get very thin streaky bacon. Thicker bacon tends to dominate the delicious asparagus and can be difficult to wrap around the asparagus spears too. It can be left in the fridge, ready to cook in the oven or on the bbq at least 12 hours ahead, so it is perfect for easy summer entertaining. Ingredients - makes 12 12 very thin rashers of streaky bacon 12 asparagus spears 4 tbsp cream cheese (I used Philadelphia, but this works with creamy goats' cheese as well) 0.5 tbsp chives, finely chopped Zest of half a lemon Seasoning Method Heat oven to 190°c.
It’s asparagus season - at last. Local asparagus is in the shops and the 3 crowns we planted 2 years are racing each other towards the light, so quick you can almost see them growing. Asparagus is delicious, raw, steamed or griddled, hot or cold. In fact asparagus is delicious any way. Making a soup of it may seem a bit of a waste, but it isn't because it's divine. If you use some of the tips for a lovely garnish for the soup and perhaps keep some for one of the other asparagus recipes that will be posted (or were posted last year, see below*), it's all good and it means you can keep on eating it. Handy hint: if you need to store the asparagus, treat it like a bunch of flowers. Put in a
