FIELD TO FORK

Introducing two very British icons and ideas for making the most of them

Taste the care

Look for this quality seal on the most cared-for products at Tesco. All the hero ingredients in this feature carry the Quality Seal mark, along with hundreds more expertly selected products in store and online.

ASPARAGUS ‘FRIES’

Serves 4

Takes 30 mins

Cost per serve £1.60

LOW ENERGY To make these in an air-fryer, coat the spears as per the method, then air-fry in a single layer at 180°C for 8 mins, giving them a gentle shake and another spray of oil halfway through.

500g asparagus spears, woody ends removed

2 eggs, lightly beaten

2 tbsp plain flour

½ tsp smoked paprika, plus extra to serve (optional)

50g panko or white breadcrumbs

1 lemon, ½ zested and juiced, rest cut into wedges to serve

1 tbsp olive oil spray

100g onion & garlic dip, to serve

1 Preheat the oven to gas 6, 200°C, fan 180°C. Lay out the asparagus on a lined baking trayandputtheegg,flourand breadcrumbs in separate shallow bowls. Stir the paprika into the flour,andthelemonzestintothe breadcrumbs; season.

2 Diptheasparagusfirstin theflour,thenegg,thenthe breadcrumbs,usingdifferent hands for wet and dry ingredients. Return to the lined tray and repeat until all the spears are coated. Spray each spear a couple of times with the oil, then roast for 20 mins or until golden and crunchy, carefully turning halfway and spraying the other side with a little more oil.

3 Stir the lemon juice into the onion & garlic dip. Arrange the asparagus fries on a platter and sprinkle with paprika, if you like. Serve with the dip and the lemon wedgesforsqueezingover. Each

Meet The Grower

has

The warm days and cool nights of spring and early summer create conditions that asparagus loves and help create its distinctive flavour.

‘When the sun warms the soil, the asparagus roots push up the spears, which are harvested at their best early in the day,’ says Chris. But they’re not here for long, typically May until late June.

‘We stop harvesting in midsummer, so the remaining spears can grow into ferns – which, through the long sunny days, recharge the roots with energy for the next year’s crop.’

ASPARAGUS & PESTO RISOTTO

Serves 4

Takes 40 mins

Cost per serve £1.38

1 vegetable stock cube, made up to 1.2ltrs

275g pack asparagus, woody ends removed

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

300g arborio rice

150ml dry white wine

190g jar reduced-fat green pesto

Parmesan, shaved, to serve (optional)