Page 46 - Phonebox Magazine June 2013

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What a mighty vegetable! Asparagus is one of the few vegetables that can take centre stage on a plate. That it has such a short growing season added to its unique shape and flavour make it evermore desirable. Lauded as an aphrodisiac.... looked forward to with more desire than Beaujolais Nouveau!
Add in to this that asparagus is one of the healthiest vegetables about...packed with anti oxidants (helping to slow the aging process by destroying free radicals), detoxifying glutathione that helps to break down carcinogens, high levels of vitamin B12 that help our brains fight cognitive decline and large amounts of asparagine, an amino acid that acts as a natural diuretic helping the body rid itself of unwanted and excess salts. A veritable Super Food!
What I really love about asparagus, is its simplicity. It’s one of those things that screams ‘don’t overwhelm me!’ A few flakes of Parma ham, a few parmesan shavings, a little garlic butter or truffle oil...... nothing more is needed as this king of vegetables takes its rightful place in the middle of the plate.
I think my favourite asparagus recipe has to simply be lightly blanched asparagus oiled and sea salted on a bbq or char grill for a few seconds each side, served with a little rocket and parmesan and a dribble of truffle oil.....whatever your favourite....let the asparagus do the talking....Happy Eating!
With thanks to James at The Bull Inn, Olney
Poached Egg & Asparagus: Bell and Bear
in praise of
british asparagus
two of our local chefs wax lyrical about this beautiful seasonal british classic
Asparagus season this year will be one of the shortest ever due to the cold winter and lack of sun this spring. So make the most of it!
At the Bell and Bear, we like to simply boil our asparagus and serve it with summer truffle, poached egg yolk and parmesan, but it's equally delicious roasted in the oven for 8 - 10 minutes with a little seasoned olive oil or rapeseed oil then served with fresh fish, free range chicken. Or try it with goats cheese in a tart or quiche.
Here's a simple make ahead dish ideal for complementing a light supper or BBQ.
Asparagus & Homemade Hazelnut Mayonnaise Salad
You will need:
Pan of boiling water (approx 3 litres)
10g salt
2 bunches of English asparagus
8 pre-cooked new potatoes, sliced & cooled
100g or crushed lightly toasted hazelnuts
And for the Mayonnaise.
2 egg yolks
2g icing sugar
10g lemon juice 10g
10g water
5g dijon mustard
8g white wine vinegar
3g salt
150g vegetable oil
100g cold pressed rapeseed oil
To make the mayonnaise, place all the ingredients bar the oils in a container or food processor and whisk. pour the oils into a small jug and drizzle into the ingredients as you whisk until thickened.
To cook the asparagus bring salted water to the boil, snap the asparagus and it will break at the correct point, peel the stems to remove the woody leaves. Cook submerged in the boiling water for 3/4 minutes until the stems are just tender. Remove from the water and drop into a bowl of iced water. This keeps the colour and flavour by stopping the cooking process.
You can now chop the asparagus and bind with the mayonnaise, hazelnuts and some thinly sliced new potatoes as a side salad for cold cuts or bbq meat, or put the asparagus on a plate simply with a blob of the homemade mayonnaise and top with crushed nuts for a nice starter.
With thanks to Jon at The Bell and Bear, Olney
Where to buy?
Freshly grown, freshly picked at Warrington House Farm, Warrington,
01234 711464
46 Phonebox Magazine