The simplest of recipes to showcase the fresh new season’s asparagus, this makes a lovely light start to a meal. A key component is the fabulous Wensum White goat’s cheese made by Fielding Cottage in Norfolk. I hope they don’t mind me taking a blowtorch to it. Continue reading
We’re almost at the end of the English asparagus season – it’s traditional to stop cutting the spears by Midsummer’s Day – and I was looking for a way to extend it a little by making something I could put in the freezer. Continue reading
I’m trying to cram in as many asparagus recipes as possible before we have to leave the asparagus patch to turn into greenery fit only for use in flower arrangements, so look out for another one before the end of the week.
I owe the idea for this post to my American friend Karen but I borrowed the tempura batter recipe Continue reading
A friend said to me recently: “Oh, asparagus, lovely when it first arrives but then you get bored with it, don’t you?”
Um, no, actually. I can eat industrial quantities of asparagus and I never get fed up with it, literally or figuratively. I do like to ring the changes with the way I cook it though. Continue reading
Like most things, this sounds more glamorous in French – oeufs en cocotte aux pointes d’asperges. But it tastes great in any language. Continue reading