12th April 2011

Today we got a taste of our first asparagus of the season. There is something very exciting about this event as it is the first new green crop we  harvest after rhubarb from outside and a definite sign of activity within the vegetable patch.
We are still harvesting leeks, carrots, parsley and chervil  that have overwintered in the vegetable garden and are now enjoying delicous spinach, pak choy, lettuce and mixed leaves from the poly tunnel.

This is a one of our favourite recipes

Grilled Spring Asparagus Parmesan and Balsamic Dressing.
For the dressing mix 60ml good olive oil 30ml balsamic vinegar sea salt and pepper and a tablespoon of chopped chives
Coat washed and trimmed  asparagus about 750grms  in 2/3 tablespoons of olive oil heat a griddle pan until hot and sear asparagus all over.
Alteratively roast on baking tray in the top of an aga or hot oven 200c for 5 to 8 minutes.

Put the asparagus on a serving plate drizzle with the dressing, sprinkle grated parmesan,  chopped chives, sea salt and ground black pepper over. Enjoy -Yummy!