Another scrumptious dish to make with the Cornish asparagus from Lower Croan and the new potatoes from Restharrow Farm in our veg boxes this week. It’s from Hugh Fearnley Whittingstall in the Guardian. 

Hugh says: “New potatoes and asparagus both respond so well to roasting. Add some eggs and you’ve got a satisfying supper dish.”

Serves: 4

Preparation time: 10 minutes
Cooking time: 50 minutes

Ingredients
600-700g new potatoes, cleaned and cut into small chunks
5-6 whole garlic cloves, bashed
3 tbsp olive oil
Sea salt and freshly ground black pepper
About 400g asparagus
4 eggs
Chives, to serve

Method
Heat the oven to 190C/375F/gas mark 5. Put the potatoes into a roasting dish with the garlic. Trickle over the oil, add plenty of salt and pepper, toss and roast for 30 minutes, until tender.

Meanwhile, snap the woody ends off the asparagus and cut the spears into 3-4cm lengths. When the potatoes are tender, add the spears, toss and roast for 15 minutes more, until the asparagus is tender.

Now create four little spaces among the veg for the eggs – you want to contain them as much as you can, so arrange the potato and asparagus pieces into reasonably snug bulwarks. Working quickly, so everything stays hot, break an egg into each space, then return the dish to the oven for about four minutes, until the whites are set and the yolks still runny.

Sprinkle some salt and pepper over the eggs, scatter some snipped chives over the whole dish and serve straight away (the eggs will continue to cook). If you don’t have, or don’t fancy, chives, grated parmesan is another very nice finishing touch.

• More asparagus recipes from Camel CSA

An amazing selection of fresh seasonal veg, including asparagus, baby carrots, broad beans, mange tout and peas in this week’s boxes… AND strawberries for the standard boxes. All from this part of Cornwall!

Everyone will have:
new potatoes (Restharrow Farm, Trebetherick)
* broad beans or peas (Camel CSA)
* baby carrots (Camel CSA)
* mixed lettuce bag (Camel CSA)
* radish bunch (Camel CSA)
Cornish asparagus (Lower Croan, Sladesbridge)

Standard boxes will have extra new potatoes plus:
* mangetout or parsley (Camel CSA)
strawberries (Mitchell Fruit Garden)
spring greens (Restharrow Farm)

* = grown to organic principles

Camel CSA’s growing team are in the middle of a big rush to plant out more salad crops started in our small seeding tunnel.
Aubergines, peppers and chillis are to go next to tomatoes and cucumbers being planted in succession in the big polytunnels.
Basil, radishes, lettuce and flat-leaved parsley are already cropping well.

“Simple and scrumptious,” says asparagus grower Julia Colgrave of Wykham Park Farm (via Guardian Cook). We’re making it with Cornish asparagus from Roger and Gill Derryman at Lower Croan near Wadebridge. All Camel CSA veg box members have got a bunch in their veg boxes this week.

Serves 2

Preparation time: 5 minutes
Cooking time: 10 minutes

500g English asparagus
1 tbsp olive oil
1 tbsp balsamic vinegar
Parmesan cheese shavings (optional)
Salt and black pepper

Preheat the oven to 220C/450F/gas mark 8. In a large, shallow baking tin, toss the asparagus with oil, salt and pepper. Roast the asparagus for around 10 minutes, shaking the pan every 3 minutes, until it is tender and lightly browned.

Remove the pan from the oven and drizzle the vinegar over the asparagus. Give the tin a good shake to combine them well and serve with a grating of fresh parmesan shavings.

• More Cornish asparagus recipes

This week everyone will have:
Cornish asparagus (Lower Croan, Sladesbridge)
* broad beans (Camel CSA)
* flat-leaved parsley (Camel CSA)
spring greens (Camel CSA/Newquay Fruit Sales)
rhubarb (Mitchell Fruit Garden/Camel CSA)
potatoes (Newquay Fruit)

Standard boxes will have extra potatoes and rhubarb plus:
* beetroot bunches (Camel CSA)
* spring onions (Camel CSA)
* peas  (Camel CSA)

* = grown to organic principles

A simple and healthy side dish for spring from BBC GoodFood.

Serves 8

Preparation time: 10 minutes
Cooking: 5 minutes

Ingredients
600g shredded spring greens, thick stalks removed
OR 400g spring greens and 250g broccoli, thicker stalks halved

For the dressing
2 garlic cloves, crushed
zest and juice of 1 lemon
2 tbsp olive oil
salt and pepper

Method
Make the dressing first. Mix together the garlic, lemon juice and zest, olive oil and some seasoning. Bring a large pan of water to the boil, then add the broccoli and/or greens, and cook for about 5 mins until tender. Drain well, then toss through the dressing and serve.

Everyone will have:
* radish bunch (Camel CSA)
* peas/broad beans (Camel CSA)
* turnip/beetroot (Camel CSA)
cauliflower (Newquay Fruit Sales)
spring greens (Newquay Fruit Sales)
rhubarb (Mitchell Fruit Garden)

Standard boxes will have extra potatoes and rhubarb plus:
* sprouted mung beans (Camel CSA)
* salad bags (Camel CSA)

* = grown to organic principles

This week everyone will have:
* beetroot (Camel CSA)
* radishes (Camel CSA)
* salad (Camel CSA)
potatoes (Newquay Fruit Sales)
cauliflower (Newquay Fruit Sales)
spring greens (Newquay Fruit Sales)
rhubarb (Mitchell Fruit Garden)

Standard boxes will have extra potatoes and rhubarb plus:
* turnip bunches (Camel CSA)
* peas/broad beans (Camel CSA)

* = grown to organic principles

We’ve also been planting out leaf beet, cauliflower and cabbage, with spring onions, salad leaves and beetroot to follow. Other outdoor sowings include parsnips, peas, carrots and three varieties of leek.

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