The noble asparagusLast weekend celebrated (though somewhat low key) St George's Day, which in foodie terms means the launch of the British asparagus season.
For asparagus growers in the Vale of Evesham this year, it was a double celebration as they were given the same culinary status as Champagne, Roquefort, Cognac, Parmesan and the Jersey Royal New Potato.
Now, asparagus grown in the Vale has European (EU) protected status, linking the geographical area with a distinctive level of quality.
Hoorah for the asparagus, King George and great British food.
Asparagus gravy
Breaking the stem. I think we all know how to break off the woody stem from the asparagus. Flex it with the tip in one hand and base in the other and it finds it's natural breaking point. You may be a cutter, I'm a snapper - what do you think? Please tell us: tweet here, or post here.
But, don't discard the broken stems. What a waste - make an asparagus stock. Bash the woody stems to release the flavour and add them to boiling water with a chopped shallot. Reduce with a drop of Knorr's 'Touch of Taste' chicken stock concentrate and a good knob of butter to give it depth and shine - hey presto ... jus d'asperges chez maison (asparagus gravy!).
Serving Suggestions
...with Stokes - naturally.
Asparagus with Prawns - this is a great as part of a sharing platter with a cold glass of prosecco (or three). Fry off the shell on prawns with a little Stokes Original BBQ Sauce (for a sweet molasses-style tang). Mix equal measures of Stokes Real Mayonnaise and Stokes Sweet Chilli Sauce. Keep the prawns and asparagus separate on a serving dish and dip both in the mayo / chilli sauce. The individual and combined flavours are heavenly.
The simple dip - perfect with real mayonnaise. Or: add a squeeze of lemon or lime juice to your mayo; try mayo mixed with a drop of Stokes Brown Sauce to let the spices add to the sweet, succulent flavour of the asparagus juice.
Have you tried using Stokes Lemon Mayonnaise; Honey & Mustard Mayo or Sun-blushed Tomato Mayonnaise - you'll find them and more - here.
With crispy smoked bacon - British of course. A quality dry cured streaky is best for this job. Fry it gently in its own rendered fat to the desired level of 'crispy'. Layer your cooked asparagus on the plate; bathe it in your asparagus gravy (see above); pop the bacon to one side of it, with a soft poached egg on top...
...Delicious - particularly if you serve the above with a mix of equal measures of our mayonnaise and our Cider & Horseradish Mustard. The asparagus loves it, the bacon adores it, the egg weeps for it and of course ... you'll love it too.
That's it for the asparagus for now - enjoy.
Read on for:
The Essex Fine Food Show - FREE entry tickets.
Fish 'n' Chips with Stokes Ketchup in Aldeburgh
25 things to taste before you leave Suffolk
Our official opening of the 'BBQ Season'
Fanfare for the Veggie Burger
Sizzling Seafood
...click here...
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