There are blue skies and the sun is shining - this weekend looks like it could be perfect weather for the first BBQ of the year - with asparagus now in season salads and sides are easily sorted.
British asparagus season officially runs from St George’s Day which was yesterday, until the Summer Solsitice on 21st June – it is such a short window of time so has to be taken advantage of. At it's simplest all you need with asparagus is some delicious olive oil and rock salt .. and perhaps some home made sourdough to mop up the juices - luckily for me Rupert is now making sourdough regularly and becoming pretty good at it too. Either steam the asparagus for a couple of minutes and then drizzle with olive oil and rock salt, or oven roast it (which is my favourite) with a drizzle of olive oil and rock salt.
THERE ARE SO MANY DELICIOUS WAYS TO COOK WITH ASPARAGUS ...
This
Shaved Asparagus, Ricotta and Pine Nut Salad, which I have slightly adapted by using
Fino White Balsamic instead of cider vinegar, is courtesy of Waitrose. I bought my first British asparagus when I was at the butcher this morning so had to try this recipe out which I had seen and thought looked really good - I have just had it for lunch and it was so good. I love the great mix of textures and flavours which are going on - the shaved asparagus and pine nuts give some crunch, the honey and white balsamic dressing add sweetness, and then there's the creamy ricotta and zing of lemon - and of course an extra drizzle of olive oil to finish it off - it is yum.
Do keep an eye on the website as I have a few
fairs coming up in May and June, but if I am not going to be coming near you, and now seems like a good time to replenish your stocks you can add code ASPARAGUS and grab 10% off
bottles of olive oil this weekend.
Enjoy the sunshine and happy weekend.
Susie x
