Riverford Recipes column, by Vanessa Cook.
The arrival of new season asparagus is eagerly anticipated in the Cook house.
We both love it and I can’t count the number of ways we use it. It’s just a wonderful, versatile and delicious vegetable!
We love this tasty recipe from Riverford because it is just so simple to make as either a starter, or a light lunch (with a few slices of crusty bread and butter), wonderfully tasty and almost infinitely variable; making use of whatever cheese I have in our fridge.
Though a goat’s cheddar lends itself well to grating, crumbling or shaving, a younger, fresher goat’s cheese will also hit the mark.
You could ring the changes by using new season bunched onions instead of the thinner spring onions (by thinly slicing the bulbous base of the onion and dividing it into rings).
You could also use a soft, fresh crumbly sheep’s cheese, such as Sussex Slipcote, a Feta-style cheese or some shavings of pecorino.
For two people you’ll need the following ingredients:
•1 bunch of asparagus
•4–6 spring onions (depending on size)
•50g goat’s cheddar
•Salt & black pepper
Heat the oven to 210°C/Gas 7. Snap the tough lower stalks from the asparagus then split any larger stems in half lengthways so that they are all roughly the same size.
Toss the asparagus in a baking dish in just enough oil to coat.
Next, season with salt and pepper and roast in the oven for 8–12 minutes (depending on thickness) until just tender.
Trim the spring onions; nip off the root, cut off the darker ends and peel away the first layer of skin.
Slice very finely at an angle. Break up the slices with your fingertips.
As soon as you take the asparagus out of the oven, squeeze the lemon juice over it and toss the spring onions through.
Pile it on to a plate then crumble, grate or shave the cheese on top.
We hope you enjoy this as much as we do!
Call Vanessa on 01908 238100 to order an organic recipe or veg box straight to your door