By Lucy Corkhill
02nd May 2013
TASTY ASPARAGUS RECIPES FOR MAY
If you haven’t grown any yourself this year, get along to your local farmers’ market and get your teeth into this crunchy, tasty vegetable.
The British Asparagus website is packed with information on this delightful vegetable, from its libido-enhancing properties to its cancer-fighting prowess, plus the fact that it’s an ideal food for pregnant mums because of its folic acid content. There are also loads of recipes to get you salivating – here are our favourites:
British Asparagus and Hot Tuna Nicoise Salad
Serves 2
Preparation time: 10 minutes
Cooking time: 10 minutes
You’ll need:
Half a bundle (approx. 125g) British asparagus
1 green chilli, de-seeded and chopped finely
2 tuna steaks (I use 100g steaks)
1 tbsps crushed black peppercorns
2 tbsps olive oil
2 eggs
2 handfuls mixed salad leaves
olive oil and balsamic vinegar
Salt and pepper for seasoning
What to do:
1 Pre-heat the oven to 190°C. Place the British asparagus into a baking tray, drizzle with a teaspoon of olive oil and add the chopped green chilli. Put in the oven for 8-10 minutes.
2 Take the tuna steaks and rub them with the crushed black peppercorns to form a pepper crust. Meanwhile place the grill pan on the heat and add a tablespoon of olive oil and wait until it heats up. Also bring a pan of hot water to the boil for the eggs.
3 Add the tuna steaks to the hot grill pan and cook for 2 minutes on both sides for rare steaks. When cooked leave them to rest for a few minutes.
4 Meanwhile drop the eggs into the boiling water and cook to your taste, I like mine softly boiled. Whilst they are cooking you can assemble the salad.
5 Place the salad leaves on a plate and then follow on with the British asparagus spears.
6 Slice the tuna on the diagonal and lay over the British asparagus and salad.
7 Remove the eggs from the pan with a slotted spoon, and under running water peel them. Then halve and place the soft egg around the plate. Season well with the olive oil and balsamic and enjoy.
British Asparagus, smoked salmon with ginger and soy dressing
Cooking time: 8 minutes
Preparation time: 10 minutes
Serves: 4
You’ll need:
1 tbsp fresh ginger grated
2 cloves garlic crushed
Oil for frying
50ml dry sherry
2 tbsp soy sauce
2 bundles British asparagus
200g smoked salmon slices
Fresh coriander to serve
1 red chilli sliced
1 lime cut into wedges
What to do:
1 Fry the ginger and garlic in a little oil for 2-3 minutes then add the sherry and soy. Once the mixture has reduced slightly leave to cool for a few minutes.
2 Trim the ends of the asparagus and coat with a little oil, cook on a pre-heated griddle pan for 4-5 minutes turning until cooked through but still retaining some bite.
3 Cut the smoked salmon into 2 cm thick strips and wrap around the asparagus spears, drizzle over the soy dressing and garnish with some chilli and coriander leaves. Serve with a wedge of lime.
Toasted Pitta Bread with asparagus, fried halloumi cheese and hummus
*Serves 4 *
You’ll need:
2 bundles British asparagus, trimmed
4 wholemeal pitta breads
1 tbsp olive oil
1 packet halloumi cheese, cut into 1cm slices
200g Hummus
1 red onion, peeled and finely chopped
2 tomatoes, deseeded and finely chopped
2 limes, juiced
Handful coriander, finely chopped
What to do:
1 Bring a large pan of salted water to the boil and add the asparagus. Cook for 4 – 5 minutes, until the asparagus is just cooked through. Drain, refresh under cold running water and drain again.
2 Heat the olive oil in a frying pan and fry the halloumi cheese for a few minutes on each side, until golden brown. Mix together the red onion, tomatoes, lime juice and coriander and season well with sea salt and black pepper. Toast the pitta breads and split in half.
3 Divide the asparagus between the warm pitta breads and add a large spoonful of hummus. Place the halloumi cheese on top and finish with a generous spoonful of the tomato and onion salsa.
Hot Tips The salsa can be made in advance. These are very nice even cold for a picnic and a healthy option to a sandwich.
