More ways with as­para­gus

Country Life Every Week - - Kitchen Garden Cook Asparagus -


soup (be­low) In a large saucepan, fry a chopped brown onion in but­ter. Once soft­ened—but not browned—add a crushed clove of gar­lic and fry gen­tly. Re­move the tips and woody ends from a bunch of as­para­gus (about 12 stems) and set the tips aside. Add the as­para­gus spears to the pan and cover with about 500ml of chicken stock. Sim­mer gen­tly un­til the as­para­gus has soft­ened, then purée with a stick blender and pass through a sieve. Drop the tips into boil­ing, salted water for a cou­ple of min­utes— so that they’re cooked, but still re­tain a bite—then dunk in cold water. Di­vide the soup be­tween bowls and top with a few tips and Parme­san shav­ings.

Break­fast as­para­gus

Re­move the woody ends from as­para­gus, then in­di­vid­u­ally wrap the spears in half rash­ers of ba­con. Grill un­til browned and serve as ‘sol­diers’ with soft-boiled duck eggs—these will need to be boiled for 6–7 min­utes for runny yolks.

A side of as­para­gus

My favourite way of serv­ing as­para­gus is very sim­ply to steam it, so that it re­tains a good bite, then driz­zle with olive oil and a gen­er­ous squeeze of lemon juice, salt, freshly ground black pep­per and grated Parme­san— sim­ple, yet de­li­cious.

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