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Grilled Asparagus - Organic Box News 15.06.2010

Mattby Matt, 9 yr, 5 m ago in Blog
Comments | Tags: summer season, asparagus, Box News, salad

"This is our last big batch of Yorkshire asparagus as around midsummer’s day the asparagus season ends.  Asparagus  id=The plants must grow undisturbed for the rest of the summer, storing up energy in their fleshy roots. There are methods that can be employed to extend the season, and you can imagine them being used in the kitchen gardens of great houses. Plants left to grow in the spring, cut down in summer and heavily manured, will produce a flush of spears in the autumn and roots can also be dug up, stored and forced in hothouses in winter. This might explain how the Peruvians manage to export it all year, and at the shop we notice a flurry of demand around Christmas, but for most people it has an enduring association with spring and early summer. The following recipe makes use of the other main ingredients in the box this week, Spanish courgettes and red peppers, and local lettuce. The potatoes are new Cornish ‘Colleen’."

GRILLED ASPARAGUS SALAD For 4 small or 2 big portions; add a few new potatoes to stretch it further. Asparagus works really well in salads and combining it with other vegetables helps it stretch a little further. You’ll need a griddle pan ...... 1 bunch asparagus, 2 courgettes, 1 red pepper, 1 pack Halloumi cheese thinly sliced(or crumble feta or goats cheese onto the finished salad), 2 courgettes, olive oil, a handful of lettuce or other salad leaves, salt and pepper. For the dressing ..... in a jar shake together 1 tbsp lemon juice, 3 tbsp olive or rapeseed oil, salt and pepper, 1 small bunch fresh herbs, finely chopped; basil, mint or parsley (if you don’t have any herbs to hand you could flavour the dressing with a little pesto sauce)...... Bring a pan of water to the boil and blanch the asparagus for 4 minutes. Drain and plunge into a pan of cold water to cool. Transfer to another dish and toss in a little oil and salt and pepper. Slice the pepper into 4 pieces and place skin side up under a hot grill until charred and blistered. Rub the skin away and slice into 1cm strips. Slice the courgettes lengthways as thinly as you can (a mandolin would be useful here) and toss, with the pepper strips, in a little oil and salt and pepper. Heat a griddle pan and cook all the vegetables in batches, turning them when clearly marked with black lines. Do the cheese last. Build up the salad on the individual plates as if you were competing on Masterchef, and sprinkle on the dressing.

 

** Apologies to Wednesday delivery customers - the batch of asparagus that arrived for your boxes was not of a good enough quality as it had suffered some water damage prior to arrival and was starting to rot.  We therefore decided to substitute other lines for the asparagus in your boxes. **

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