SEASONAL FAVOURITE: ASPARAGUS
Tuesday 14th April
Asparagus is a British hero vegetable and we love this time of year so we can make the most of this versatile green. The season stems from April to June and we have our favourite recipe below from our Exec Chef, Leigh for you to try at home.
British asparagus is packed full of goodness making it not only a delicious vegetable but a really healthy one too. Here are some fun healthy facts about asparagus and its benefits:
Eating it promotes healthy bacteria and helps reduce bloating
It contains vitamin K which is essential for healthy blood clotting
British asparagus can grow up to 10cm in one day
Asparagus can help cure hangovers (our favourite one)
It boosts your immune system with its rich source of vitamin C (never been so important!)
It contains diuretics which help detox your body
See a delicious recipe below for our favourite seasonal asparagus dish from our pub menus. It’s a real seasonal winner
Grilled Asparagus, Wild Garlic, Poached Egg, Berkswell Cheddar
1 Bunch of Asparagus
STEP 1: Trim the ends off the asparagus, usually where the colour is fading or an inch off the bottom
STEP 2:You can use the back of a teaspoon to scrape down the stalk to remove loose leaves.Reserve one stalk of asparagus.
STEP 3: Heat a grill pan to a high heat
STEP 4: Drizzle the remaining asparagus with olive oil and a little salt
STEP 5: Place the asparagus on the grill and cook until tender to the touch, being careful to turn the asparagus whilst cooking, using chopsticks rather than tongs should be easier
STEP 6: The remaining stalk of asparagus, peel lengthwise with a peeler. To create ribbons.
Wild Garlic Pesto
150gm Wild Garlic
100gm Salted Cashew Nuts
½ a Lemon, Juice of
500gm Olive Oil
STEP 1: Wash the wild garlic and snap off the stem of each leaf. Shake off any excess water.
STEP 2: In a blender add the wild garlic, cashew nuts and start blending
STEP 3: Drizzle in the oil until a paste is formed. It should be looser than a normal pesto, almost like a dressing
STEP 4: Finish with lemon juice and salt.
2 Each Free-Range Eggs
White Wine Vinegar
STEP 1: Crack your eggs into separate little bowls.
STEP 2: In a pan add hot water until it is around 5-6cm deep. Add a splash of white wine vinegar. Bring to the boil and turn down to a gentle simmer.
STEP 3: Before adding the eggs, stir the water to create a whirlpool, this will help to create the tear-drop effect on the egg.
STEP 4: Tip the eggs one at a time into the centre of the whirlpool
STEP : Whilst they are cooking wash the wild garlic and snap off the stem of each leaf. Shake off any excess water.
STEP 6: Cook for around 3minutes.
STEP 7: Remove the eggs and drain well on kitchen paper, so there is no water left on them.
Pulling it all Together
STEP 1: Drizzle the wild garlic pesto on a plate.
STEP 2: Place the cooked asparagus down next.
STEP 3: Poached egg next, with a little Maldon salt and cracked pepper on it.
STEP 4: Drizzle the whole dish with a little olive oil.
STEP 5: Grate Berkswell Cheddar cheese over the dish.
STEP 6: Combine the shaved ribbons of asparagus with some picked chervil and a little olive oil, place on top