The mod­ern cook

The Guardian - Feast - - News - Anna Jones

As­para­gus has over­taken my kitchen. While I will never tire of it eaten sim­ply, with good but­ter, salt and a squeeze of le­mon, it lends it­self to spring recipes, like this salad of thinly sliced raw spears dressed with le­mon, yo­ghurt and bread­crumbs. Or my new cre­ation, an as­para­gus saute: over-or­der­ing in­spired me to ex­per­i­ment with bold flavours; now it’s part of my as­para­gus reper­toire.

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