Asparagus



Its fleeting nature makes asparagus all the lovelier – with a season that lasts only eight short weeks. Don’t bother with the stuff offfered outside this April to June growing season – whatever the supermarket marketeers try to tell you – pitiful tips shipped halfway around the world or mercilessly boiled and crammed into tins are never going to cut the mustard, or the hollandaise for that matter. It's not just its unique, buttery, juicy flavour which makes asparagus a royal of vegetables, it's also the fact it's low in fat and carbohydrates and stuffed with folic acid. The classic recipe serves it with velvety hollandaise, or melted butter and finely chopped garlic, but try roasting the stalks; using them in risotto or gratins; or adding a scattering of crispy smoked bacon, some fresh salad leaves and a mustardy mayonnaise.

Top Tip: When picking tips, make sure the buds are tight – open buds shows age. When cooking, snap off the woodier bottom third of the stalk (save for stock or soups) and either steam or griddle until tender.

Recipe:

Asparagus, Horseradish and Parmesan Tart

Ingredients (Serves 4)

500g asparagus spears
1 x 375g pack of ready-rolled puff pastry
4 egg yolks
200g crème fraiche
100ml double cream
2 tbsp freshly grated Parmesan
2 tbsp strong horseradish
Sea salt and freshly ground pepper
Beaten egg for brushing
1 tbsp finely chopped chives

Method
1. Clean the asparagus and trim any white ends or peel with a vegetable peeler. Remove the pastry from the fridge 10 minutes before use.
2. Preheat the oven to 220c, 425f, Gas mark 7.
3. Unroll the pastry and place on a baking sheet. Take a sharp knife and with the point score a line round the pastry about 1cm inside the edge. Lightly prick inside the rectangle with a fork and brush the edges with a little beaten egg.
4. Lay the asparagus in a neat line, all the tips facing the same way inside the border of the pastry.
5. Mix together the crème fraîche, egg yolks, chives, horseradish and cream, season and spread over the asparagus tart and sprinkle with the Parmesan.
6. Place in the oven for 35/40 minutes until golden brown and cooked (turn the oven down to 190C if the pastry is beginning to catch)
7. Serve with a tomato, basil and rocket salad

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