Thursday, 10 May 2012

Asparagus, finally its here!

Early May means a whole host of goodies arriving at the restaurant. New Season Rhubarb, Jersey Royals, Lamb and early peas and beans. But undoubtedly the star for me is Asparagus.

This year its late and elusive, the weather is very poor and unlike 2011 everything is a few weeks ago. Don't be fooled by all the asparagus in the supermarkets, most of it is from Peru and Mexico and frankly ain't the same. Its just Supermarkets trying to capitalize on the short English season.

Like all good products its best cooked simply and this week I'll be serving grilled with hollandaise, some grilled pancetta and parmesan shavings. You could also add a poached hens egg of even a ducks egg for a very rich and filling brunch. However you cook it take advantage of this seasonal treat.


  • 5 good stalks of English Asparagus, woody bit snapped off and stalk shaved with peeler.
  • 1 quantity of fresh hollandaise or a good brought one 
  • pack of pancetta bacon
  • Freshly shaved parmesan

  • First prepare the Asparagus then heat a ridged grill pan to medium heat.
  • One ready place asparagus onto ridges along with bacon - cook for 2-3 minutes turning once until a sharp knife easily penetrates stalk.
  • Place on warm plate on top of bacon and pour over warm hollandaise and 
  • sprinkle parmesan over top and serve immediately. 

No comments:

Post a Comment