Tag Archives: Asparagus

Our Favourite Seasonal Food: Asparagus

Asparagus

British asparagus season has now begun, and we can delight in these delicate, flavourful green shoots for the next month or so.

Super-versatile, asparagus can be boiled or steamed, griddled or barbecued or roasted in the oven. They work well in risotto, pasta, omelettes, the list goes on….. or simply dipped in soft-boiled egg. Mmmmm.

Each spear of asparagus is harvested by hand
when it reaches just the right height.

Look out for locally grown bunches in your farm shop or farmer’s market.

This is my favourite asparagus recipe as it’s really simple and easy to prepare too – perfect for a speedy dinner.

Hot Roast Asparagus & Potato Salad

Save 25% on A Zest For Life

You’ll find this in A Zest for Life cookbook together with two more recipes with asparagus: Roast Cod Loin Wrapped in Pancetta and Sea Bass with Asparagus & Roasted Potatoes.

For a limited time only, we’re offering 25% off this gorgeous book. 

Just use the code ZN25 at checkout.

Emily Davenport

Emily Davenport

I post a blog every week featuring food, family and fun. There are lots of useful household tips, crafty ideas, giveaways and delicious recipes that I think you will find irresistible.

British Sandwich Week

British Sandwich Week

According to the British Sandwich Week website we Brits eat over 11.5 billion sandwiches each year. If you laid each one end to end, they would go around the world about 44 times!

British Sandwich Week is a week-long celebration of the greatest food-to-go and one of the most iconic British culinary inventions; the Sandwich.

The great British sandwich is such a central item in our psyche and culture that we have more different names for it than Eskimos do for snow.

From Sarnies, butties and barms to baps and baguettes, everywhere you go there’s a local term for this icon. Ever since John Montague, the 4th Earl of Sandwich ordered cold beef between slices of toast, to avoid getting up from his cards game, his name has become synonymous with the delectable dish.

So what’s your favourite?

Do you prefer to make your own or do you have a favourite café? We love our local bakery. It’s certainly not hip and trendy but it produces the most gorgeous bread and fillings. But when we’re not indulging in purchases from

But when we’re not indulging in purchases from Food for Thought our favourite seasonal sandwich recipe is Asparagus Torpedoes (see below).

 


 

 

Win a Greville Sandwich Press

WIN a Fab Breville Sandwich Press

With the Breville VST025 sandwich toaster, delicious toasted sandwiches can be quickly prepared from handy ingredients. It’s quick, easy and offers endless options–from sweet to savoury–for anyone who fancies a light lunch or a quick snack.

Good luck!

ENTER

 

 


 

Asparagus Torpedo

Asparagus Torpedoes

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 641 per portion
Fat 29g (9g sat) per portion
Suitable for vegetarians

Ingredients

  • Ready-to-bake baguettes 2
  • Asparagus spears 6–8, depending on size
  • Mayonnaise 3 tbsp
  • Finely shredded basil 3 tbsp
  • Finely chopped parsley 3 tbsp
  • Beefsteak tomato 1, sliced
  • Mozzarella cheese 90g (31⁄2oz), thinly sliced

Instructions

  1. As instructed on the packet, preheat oven and bake baguettes, then allow to cool.
  2. Meanwhile, snap off white woody ends of asparagus. Cook spears in gently boiling water for 3–5 minutes until tender. Drain, cut in half lengthways, then into thirds.
  3. Cut baguettes almost into two lengthways. Mix mayonnaise with basil and parsley and spread over cut sides. 4 Alternate slices of tomato, mozzarella and pieces of asparagus in the baguettes. Season with freshly ground black pepper and serve immediately while warm.

 

A Dairy Diary recipe.

#sandwichweek

#britishasparagus

#win

#competition

#prizedraw

Recipe of the Week: Asparagus Risotto

Asparagus Risotto

Asparagus Risotto

Full-flavoured, deliciously sweet and tender, British asparagus is regularly described as the ‘best in the world’.

Serves 4
Time 40 mins
Calories 518 per portion
Fat 20g of which 11.9g is saturated
Suitable for vegetarians

Butter 25g (1oz)
Shallots 4, peeled and finely chopped
Garlic 1 clove, peeled and crushed
Risotto rice 300g (11oz)
White wine 150ml (¼ pint)
Hot vegetable stock 900ml (1½ pints)
Small asparagus spears 125g pack, trimmed
Frozen peas 110g (4oz)
Chopped flat-leaf parsley 2 tbsp
Stilton cheese 150g (5oz), cubed

1 Melt butter in a sauté pan and fry shallots and garlic for 3–4 minutes until softened. Stir in rice and fry for a further minute. Pour in wine and simmer to evaporate off.

2 Gradually stir in hot stock, cooking for 18–20 minutes, until rice is tender, and all stock has been absorbed.

3 About 5 minutes towards end of cooking time, add asparagus and peas.

4 Before serving, stir in parsley and half cheese, then season to taste. Spoon into bowls, scatter over remaining cheese and serve immediately.

Dairy Diary recipe.

Bravo for British asparagus

Bravo for British asparagus

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Bravo for British asparagus and the MOST amazing asparagus recipe

We’re five days into May and the British asparagus season is in full swing – hurrah!

I adore asparagus. It’s so tender, and its delicate flavour lends itself to many recipes, though it’s also wonderful on its own, lightly steamed and sprinkled with sea salt.

Continue reading

Asparagus is early due to March sunshine

Early asparagus

The British love affair with asparagus dates back hundreds of years, and it is also said to be a powerful aphrodisiac.

In 19th-century France, bridegrooms were served three courses of the spears at their prenuptial dinner.

Asparagus ‘stirs up lust in man and woman’, 
wrote English herbalist Nicholas Culpepper 
in the 17th century.

Asparagus is a good source of potassium, fibre, vitamin B6, vitamins A and C, thiamin and folic acid. The latter is said to boost histamine production which has an aphrodisiac effect on both men and women.

Asparagus is a member of the lily family. Under ideal conditions, it can grow an astonishing 10 inches in a 24 hour period.

The Romans brought it to England and by the 16th century all the royal courts were mad for it. By the 17th century, asparagus was being grown commercially and one of the main areas it was grown in was Battersea in London. They called it Battersea Bundles!

Try these two asparagus recipes this week:

Asparagus Risotto, a Dairy Diary recipeAsparagus Risotto
Recipe taken from Dairy Diary.

 

 

 

 

Asparagus and Eggs

Asparagus withPoached Eggs

Recipe taken from Year Round Round Dairy Cookbook.

 

 

 

 

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Asparagus Risotto

Full-flavoured, deliciously sweet and tender, British asparagus is regularly described as the ‘best in the world’.

Asparagus Risotto, a Dairy Diary recipeServes 4
Time 40 mins
Calories 518 per portion
Fat 20g of which 11.9g is saturated
Suitable for vegetarians

Butter 25g (1oz)
Shallots 4, peeled and finely chopped
Garlic 1 clove, peeled and crushed
Risotto rice 300g (11oz)
White wine 150ml (¼ pint)
Hot vegetable stock 900ml (1½ pints)
Small asparagus spears 125g pack, trimmed
Frozen peas 110g (4oz)
Chopped flat-leaf parsley 2 tbsp
Stilton cheese 150g (5oz), cubed

1 Melt butter in a sauté pan and fry shallots and garlic for 3–4 minutes until softened. Stir in rice and fry for a further minute. Pour in wine and simmer to evaporate off.

2 Gradually stir in hot stock, cooking for 18–20 minutes, until rice is tender, and all stock has been absorbed.

3 About 5 minutes towards end of cooking time, add asparagus and peas.

4 Before serving, stir in parsley and half cheese, then season to taste. Spoon into bowls, scatter over remaining cheese and serve immediately.

A Dairy Diary recipe.

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