As­para­gus with added bread­crumb bite

With Claire Dodd from Sea­son’s Deli and Cafe, Old Amer­sham

Buckinghamshire Advertiser - - FOOD AND DRINK -

SO, Bri­tish as­para­gus sea­son is un­der­way. Hooray for th­ese de­li­cious ten­der stems, so ver­sa­tile and de­li­cious. One of my favourite sim­ple things to do is wrap each spear with a slice of Parma ham, oven bake un­til crisp, then dip into a runny yolk of a boiled egg... posh sol­diers.

This recipe is more sub­stan­tial, per­fect as a lunch with a big green salad. 60g fresh white bread­crumbs 1/4 tsp caster sugar 300ml sour cream or creme fraiche 2 egg yolks 1 tsp plain flour, sifted 1 tsp salt 1/4 tsp freshly ground black pep­per 1 tsp smoked pa­prika 50g but­ter, melted

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