This is an archived post, moved over from my old Blogger account- hence the lack of photos! If you’d like to see it in it’s full glory, you can still access it at www.GoodEggFoodie.blogspot.com.
Currently, we are mainly eating asparagus. Such a short season, for such an amazingly tasty vegetable and I have been making the most of it. Once it’s gone, I don’t revert to Peruvian spears from the supermarket – it really just isn’t the same. So for us it is a small window of opportunity each year.
I buy our asparagus from Kenyon Hall Farm in Croft near Warrington. They cut it daily so you are sure that it is the freshest possible.
There are still a couple of weeks left to enjoy asparagus, so I thought that I would share my favourite recipes.
Kenyon Hall Farm Asparagus Soup
I was given this simple recipe with a bundle of soup-grade asparagus in the farm shop and assured that owner Barbara Bulmer swears by it. And it is delicious!
1 large onion
1 clove garlic, finely chopped (optional)
500g asparagus, chopped, woody ends removed
500ml hot chicken stock
Cream to finish
- Soften the onion and garlic (if using) in olive oil or butter.
- Add the stock and the asparagus
- Simmer for 20 mins or until soft
- Cool slightly then blend
- Season and add cream to taste before serving
Crumbly Lancashire Cheese & Asparagus Tart
Use the walnut pastry in this recipe from Delicious Magazine – it is easy and quick. But if I am doing this on a week night after work, I will often use chilled puff pastry instead.
1 quantity of walnut pastry from Delicious Magazine recipe or 375g ready made puff pastry
Courgette chutney (or onion if you can’t find courgette)
2 medium eggs plus 3 yolks
180ml double cream
150g crumbly Lancashire cheese (Butlers seems to always work well in this and is available in supermarkets)
6-8 spears of asparagus
- If making the walnut pastry, use a 20cm tart tin, and follow the recipe to the blind bake point. Remove your baking beans.
- If using puff pastry, butter your tart tin well, line with the pastry and then prick the bottom all over with a fork
- Preheat your oven to 220c
- Line the bottom of your tart with a few tablespoons full of chutney. I have found courgette to go really well, and use my own, but you could use onion or even try a carrot and orange such as this one from Hawkshead Relish. Not too thick but make sure you have an even layer
- Mix the eggs, yolks and cream with pepper and pour carefully into your tart case
- Crumble the cheese into the case, and top the tart (artfully!) with the asparagus spears
- Cook in the oven for 25-35 minutes. Check after 25 as the filling puffs up quite spectacularly and can burn easily in the final stages if you’re not careful
This tart is delicious warm or cold- so have some for tea with salad and Cheshire new potatoes, then pack a slice in your lunch box the next day.