Asparagus is one of those vegetables that still remains seasonal- mainly available in late spring and early summer. It needs to be eaten fresh as it quickly becomes stale and loses its distinctive, delicate taste. The tips of the spears need very little cooking, but the stems will need about 10 minutes boiling or steaming, depending on the thickness of the spears. A tall pan that allows the spears to be stood upright, so that the thickest part of the spear is in water while the tip steams, works best. You can use scrunched up foil to fill the empty space in the pan to stop the spears from falling over - or any other ingenious design you might come up with!. It can also be baked, grilled or barbecued and makes an excellent starter for a special meal.
Trim any woody material from the base of the spears, then wrap a thin rasher of streaky bacon around each spear. Grill over a moderate heat for 5-6 minutes, turning frequently, until the bacon is crisp and the asparagus tender.
Trim the spears as before and then place on a sheet of foil to form one layer. Add the thyme. Drizzle over the olive oil and lemon juice and season with salt and pepper. Fold over the foil loosely to make a parcel and place on a baking sheet with the garlic. Cook in the oven at 190°C/375°F for about 20 minutes, longer if the spears are very thick. Meanwhile slice a Ciabatta loaf diagonally into thin slices, brush with olive oil and grill on both sides until lightly golden. Slit the cooked garlic open and squeeze out the soft flesh. Add the juices from the asparagus and the yogurt. Mix well to form the sauce. Arrange the asparagus over the toasted bread, spooning a little of the sauce over each one and serve.
Trim the asparagus spears as before and then cut the tips off. Gently simmer or steam these for about 4 minutes. Drain and refresh in cold water. Slice the stalks and add, with the onions, to a pan of melted butter. Cover and cook over a moderate heat for 5-10 minutes until the vegetables soften. Do not allow them to brown. Add the stock, bring to the boil and simmer for 30-40 minutes until the stalks are tender. Cool slightly then liquidise and sieve. Stir in the milk then season to taste. Add the asparagus tips and garnish with the grated lemon rind. Chill or freeze until required.
An old redundant piano and a three feet wide set of bunk beds would like a home. Anyone who is interested please contact the Bradworthy News.
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