Cookery

In Praise Of …

… Asparagus

This month we showcase asparagus; its season runs from as early as May until the end of June. Asparagus is a fabulous healthy and seasonal vegetable, being rich in B vitamins and antioxidants like Vitamin A, C and E. The arrival of asparagus marks a change in the year, yes, it's luxury, but the home-grown stuff will only be with us for a short while. When buying asparagus, first look for freshness since stale asparagus is bitter. Look for spears of an even size and try to cook them as soon as you purchase them as it gives a better flavour. There's nothing mysterious about cooking the perfect fresh asparagus. Just boil it in shallow water like any other vegetable, or steam and served with butter or hollandaise sauce. Here are four recipes to celebrate asparagus in all its glory. Enjoy.

Roasted Asparagus with Lemon and Parmesan

Cooking Time 20 min 180 °C/Gas 4

Ingredients

12 Asparagus stalks 1 lemon zested, ½ lemon juice 25g grated parmesan 1 tablespoon olive oil Salt and pepper

Method

Peel the stalks of the asparagus, place on a baking tray, sprinkle with lemon zest, olive oil and salt and paper. Roast for 20min until soft and golden. Sprinkle with parmesan and lemon juice to serve. Goes well with: any spring lamb dish.

Asparagus with Risotto Verde

Cooking time 35mins. Serves 4

Ingredients

2 tablespoons olive oil 150g frozen peas, 250g spinach and 8 stalks of asparagus ends trimmed.

800ml of vegetable stock 1 onion peeled and finely chopped 300g risotto rice 50ml of white wine 50g parmesan cheese grated to serve Salt and pepper

Method

Finely chop the asparagus stalks until about half way up. Add to pan with peas and spinach and 150ml stock, cook until soft. Puree in a liquidiser or food processor and set aside. Heat olive oil in a frying pan, add onion and season with salt and pepper. Cover with lid and sweat over a gentle heat until soft. Add in risotto rice and stir it around for a minute., then add the ¼ of remaining stock. Cook for 10 minutes and then add in the pureed vegetables, stir and keep covered on medium heat. You will need to keep adding the stock if it gets too dry. Cook until the rice is soft and stock absorbed. Give a final stir to release the starch and make the risotto creamy. You can either roast the asparagus or steam for 5 minutes, serve on top of the risotto, finish with grated parmesan. Goes well with: crispy bacon or pancetta

Asparagus Arancini

Cooking time 5 minutes, preparation time 10 minutes. Serves 2.

Ingredients

150g chilled verde risotto (see above recipe) 1 egg beaten 100g panko breadcrumbs 100g plain flour Salt and pepper

Method

Shape the risotto into 6 balls the size of a golf ball. Dip in flour, then egg and finally breadcrumbs. Deep fry for 5 min until golden brown and crisp. Goes well with: roasted tomatoes (baby tomatoes with olive oil, salt and pepper and roasted in the oven for 15 minutes until soft).

Asparagus and Gruyere Cheese Tart

Ingredients

For the pastry (or use 250g ready-made shortcrust pastry) 120g cold butter, plus extra to grease 225g plain flour, plus extra to dust 1 medium egg yolk For the filling 300g asparagus, trimmed 2 shallots finely chopped 284ml double cream 2 eggs, beaten the leaves from 4 or 5 few sprigs of tarragon 75g gruyère, or nutty cheddar, finely grated

Method

To make the pastry, add the cubes of butter into the flour and rub in roughly with your fingertips to coat. Stir in the egg yolk and a pinch of salt and, if necessary, a drop of cold water to bring it together into a dough. Form into a thick disc, wrap and chill for 20 minutes. Preheat the oven to 160°C (350F/gas mark 4) and grease a 22cm round tart tin. Roll the dough out on a lightly floured surface and use to line the tin, pressing it into the sides with a small ball of excess dough. Prick the base with a fork, line with baking paper and baking beans or pulses/rice and bake for 15 minutes until lightly golden. Remove the beans and paper and put back into the oven for five minutes. Meanwhile, steam the asparagus for about four minutes, until al dente. Chop into short lengths, and cook about half of the stalks for a little longer then place these into a food processor (keep all the tops). Puree. Pour the double cream into a jug and add the eggs. Beat together, then stir in the puree and the grated cheese. Season well. Fry the shallots in oil and arrange with the remaining asparagus pieces on the bottom of the tart, and then pour in the cream mixture. Bake for about 35-40 minutes until jiggly but set, and golden on top, and allow to cool slightly before serving. Goes well with: Jersey royal new potatoes steamed with mint. Jane O’Hagan