The first asparagus of the season is such a treat that it would be a shame to over-complicate it. One of the best things to combine it with is egg. The whole thing will take not much more than ten minutes. Use freshly-picked Cornish asparagus of course.
Ingredients
asparagus
free-range eggs
Maldon or sea salt
pepper
butter
optional extras: balsamic vinegar, parmesan shavings, basil pesto, mayonnaise
Method
Take your asparagus and snap off any woody bits from the base. Put a wide pan of water with a pinch of salt on to boil (obviously it should be large enough to take the asparagus, ideally standing upright, but that’s not too important).
Meanwhile put your eggs in another pan of cold water and bring to the boil. For hard-boiled, allow about 10-12 minutes depending on size; for soft-boiled, allow about 7-9 minutes. Alternatively, if you’re a whiz at poaching your eggs, cook them that way.
Once the asparagus pan comes to the boil, add the spears and allow around 5-6 minutes – test with a sharp knife.
Run cold water on the boiled eggs and shell them. Drain the asparagus and add a generous knob of butter, sea salt and pepper. Serve the asparagus with the egg cut in half on top and add whichever of the optional extras you fancy. A green salad accompaniment would be good. New potatoes too, if you’re feeling a bit greedy.
One of the simplest and most delicious ways of serving Cornish asparagus.
Steamed asparagus, fried or grilled dry-cured bacon, poached free-range egg and a sprinkling of freshly-ground black pepper.
Maybe some steamed Cornish new potatoes.
That’s all.
This unusual recipe using raw asparagus is from Mark Hix. It’s recommended by Camel CSA picking and packing volunteer Henrietta Danvers. Use freshly-picked Cornish asparagus of course.
Mark writes a weekly food column in The Independent. He says: “Raw asparagus might seem a little odd, but it’s actually delicious, and offers a vastly different eating experience to the cooked variety.”
Serves 4
Preparation: 10 minutes
Resting time: 10 minutes
Cooking: zero
Ingredients
A couple of handfuls of small salad leaves
12 or so stems of thick asparagus, woody stalks trimmed
120-150g soft goat’s cheese
salt and freshly ground black pepper
For the dressing:
juice of 1 lemon
3-4tbsp extra-virgin rapeseed oil
Method
With a sharp mandolin or with a very sharp knife, slice the asparagus as thinly as possible on the angle and place in a bowl. Mix all of the ingredients for the dressing, season well and mix with the asparagus and leave for 10 minutes. Toss the asparagus with the leaves and arrange on plates. Crumble the goat’s cheese over the salad and serve immediately.
The Cornish asparagus in our veg boxes comes from Gill and Roger Derryman at Lower Croan, Sladesbridge near Wadebridge.
It’s a busy life on their mixed farm beef and cereal farm. The Derrymans produce prime organic beef from their suckler cows. Most of the cereals grown are fed back to the cattle. They have five acres of asparagus they sell at the farm gate and to local retailers over six to eight weeks in May and early June.
It’s a very time-consuming and labour-intensive crop. At this time of year Roger is out cutting the asparagus spears daily from 7am so Gill (pictured) can start selling them from 10am onwards.
As everything is so late this year, we can look forward to having this very seasonal vegetable in our boxes until about mid-June.
Gill has lots of recipe ideas for asparagus, but this is her favourite as it’s so easy. It makes a light lunch dish with new potatoes, or a simple starter.
Serves 4
Preparation: 5-10 minutes
Cooking: 10 minutes
250g Cornish asparagus (around 8 spears)
150g dry-cured back bacon
1 tbsp butter or olive oil
50g thinly-shaved parmesan cheese
freshly-ground black pepper
Method
Gill says:
Fry the chopped bacon in the butter or oil until crisp. Meanwhile, snap off the ends of the asparagus stems and steam the spears upright for no longer than five minutes. Place them on a warmed dish, top with the crispy bacon and sprinkle with parmesan shavings. Serve with Cornish new potatoes.
How to cook British asparagus – the basics
Other asparagus recipe ideas: –
Sensational recipes for British asparagus
Blanched asparagus with almonds, shallots and lemon
Roasted asparagus salad with honey toasted goat’s cheese
