With the Queen's Diamond Jubilee around the corner and just five weeks left of the official asparagus season what could be more fitting than a couple of recipes using this most British of vegetables.
Valentine Warner’s British Asparagus with Soft Egg and Anchovy Dressing
A perfect starter for at dinner time or a delicious summer lunch when the weather is warm.
Cooking time: 6-8 minutes
Preparation time: 10 minutes
Serves: 6
You’ll need:
:: 1 clove of good garlic (no green shoots)
:: 1 small spring rosemary
:: 1 egg yolk
:: 70g white anchovies (vinegared in oil, not the brown salted ones)
:: 50ml Whole Milk
:: 60ml olive oil
:: A splash of double cream (optional)
:: 3 whole eggs
:: 4 bundles of British asparagus, washed & trimmed
:: Salt and pepper for seasoning
What to do:
Finely chop the garlic, the sprig of rosemary and put in a small bowl with the egg yolk and anchovies.
In a small pan warm the milk taking it off just before it simmers. Pour over the anchovies and blitz with a stick blender. Pour in the olive oil very slowly until you have a nice creamy dressing. This sauce can be finished with a little double cream (50mls).
Place eggs in pan of cold water. Bring water up to the boil and then boil for 4 ½ minutes, drain and cool quickly in cold water.
In a separate pan put the asparagus in enough boiling water to cover it bring back up to boil, cooking for no more than 1 ½ minutes, drain the run under cold water, dry thoroughly.
Side by side arrange five stems of asparagus on each plate, swiftly cut the eggs in half so not to let the middle run out and place each half on the asparagus, season the egg with salt & pepper before drizzling over some of the dressing.
Dean Edwards’ Roasted British Asparagus with Chilli and Lime Butter
A zesty butter with a spicy kick, so simple to make, chill in the fridge until needed, then mop up the melted butter with the asparagus spears for a light summer lunch.
Cooking time: 8 minutes
Preparation time: 5 minutes
Serves: 4
You’ll need:
:: 100g butter
:: 1 red chilli, deseeded and finely diced
:: 2 tbs fresh coriander, finely chopped
:: ½ tsp cumin seeds, roughly ground
:: juice ½ lime
:: 2 bundles British asparagus
:: Salt and pepper for seasoning
:: 1 lime for garnish
What to do:
Bring the butter to room temperature then mix in the chilli, coriander, ground cumin and lime juice, add a good twist of black pepper then place onto a sheet of Clingfilm. Roll into a sausage shape then chill in the fridge.
Trim the ends of the asparagus and place on a roasting tray, drizzle with some oil, season and roast in an oven set at 200°c / 180°c fan for 6-8 minutes.
Place the asparagus spears onto serving plates and top with a slice of the butter, serve with a wedge of lime.
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