Best Of British Food: Asparagus
Posted by Holly Chapman,
Friday, May 04, 2012
Over the last few weeks we have been rushing to the vegetable aisle of the supermarket impatiently waiting for the appearance of this season’s British asparagus. Finally, the new spears are here, beautifully British and a vibrant green colour - we couldn’t be happier.
I have been enjoying lots of asparagus this week and thought I would share some recipe ideas with you for you to try. I don’t know why, I am no chef, but asparagus and egg is the most beautiful partnership, it’s the Wills & Kate of the food world, a perfect pairing.
This is really simple my favourite way to enjoy asparagus-. The trick ( so I am told) is to wrap the asparagus in pancetta before it is cooked so it stays in the right place. Then it’s as simple as baking it in the oven with some butter. Poaching your egg et voila…serve on a pretty plate (it makes every meal look more delicious!)
Classic and lovely if you enjoy creamy, rich sauces.
The asparagus acts as the soldier to your egg. If you don’t fancy Quail egg, this works with ordinary eggs too, and is just as delicious.
Let me know how you enjoy yours.