Author Archives: Polly Akielan

Sesame and Garlic Roasted British Asparagus

Pam Lloyd PR Asparagus Recipes (26th January 2016)

Sesame and Garlic Roasted British Asparagus

 

Serves: 4

Preparation time: 5 minutes

Cooking time: 10 minutes

 

You’ll need

 

2 bunches of British asparagus, trimmed

2 cloves garlic, sliced very thinly

1 tbsp sesame oil

1 tsp red wine vinegar

Large pinch of Maldon salt

1 tbsp sesame seeds

 

What to do

 

Heat the oven to 200C/180C fan, put the asparagus in a wide bowl with the sliced garlic. Drizzle over the oil and vinegar, sprinkle with salt and toss well.

 

Transfer the asparagus and garlic to an oven tray (keep the bowl with the oil for later) and sprinkle over the sesame seeds. Roast for 10-12 minutes until softened and browning.

 

Once cooked tip the veg back into the bowl and toss again in the retained dressing, add a little more salt if necessary and serve immediately.

Raw British Asparagus, Carrot & Chia Salad

Pam Lloyd PR Asparagus Recipes (26th January 2016)

Raw British Asparagus, Carrot & Chia Salad

 

Serves: 1

Preparation time: 5 minutes

Cooking time:

 

You’ll need

 

1 carrot

4 asparagus spears

4 radishes

2 tsp cold-pressed rapeseed oil

Juice of ½ lemon

2 tsp raw honey

1 tsp chia seed
What to do

 

Use a vegetable peeler to ribbon the carrots and asparagus spears then cut the radishes into thin slices.

 

Combine the rapeseed oil, lemon juice and honey, season and beat well to combine.

Toss the veg in the dressing and sprinkle with chia seeds.

British Asparagus One-Pan Spring Chicken

Pam Lloyd PR Asparagus Recipes (26th January 2016)

British Asparagus One-Pan Spring Chicken  

 

Serves: 4

Preparation time: 5 minutes

Cooking time: 1 hour

 

You’ll need

700g new potatoes, halved

1tbsp Fussels rapeseed oil

8 chicken thighs

2 garlic cloves, unpeeled

4 sprigs of rosemary

1 lemon

1 bunch asparagus, trimmed

 

What to do

 

Heat the oven to 200C/180C Fan.

 

Put the potatoes and oil into a large oven dish and toss to coat well. Tuck the chicken in amongst the potatoes and do the same with the garlic and rosemary. Drizzle with the juice of half the lemon and add the squeezed lemon to the pan. Season well and roast for 50 minutes.

 

After 50 minutes toss the asparagus into the pan and give it a shake so the spears nestle in amongst the cooking chicken and potatoes. Cook for a further 8 minutes. Check that the chicken is cooked and the veg is tender.

 

Pick out the roasted garlic and squeeze the now melting centres into a small bowl, add the juice from the remaining lemon and season. Use a fork to mix the dressing and mash the garlic. Tip the chicken and potatoes onto a warmed serving plate and drizzle over the dressing.
Tip: This recipe is easily doubled or halved.

British Asparagus, Salmon & Squash Rice Bowl

Pam Lloyd PR Asparagus Recipes (26th January 2016)

British Asparagus, Salmon & Squash Rice Bowl

 

Serves: 2

Preparation time: 10 minutes

Cooking time: 40 minutes

 

You’ll need

500g butternut squash, peeled and chopped into bite size pieces.

1 tbsp oil

2 tsp cumin seeds

Pinch of chilli flakes

2cm ginger grated

1 bunch British asparagus spears, trimmed

2 salmon fillets

2 tsp honey

200g cooked brown rice

1 tbsp peanuts, chopped

4 sprigs coriander

Squeeze of lemon

 

What to do

Heat the oven to 220C/200C Fan. Toss the squash, oil, cumin, chilli and a pinch of salt in a large oven tray and roast for 25 minutes. Meanwhile rub the ginger over the salmon and drizzle with honey.

 

After 25 minutes add the asparagus and salmon to the pan and cook for a further 10 minutes.

 

Once cooked put the squash, asparagus and rice in a bowl, top with a salmon fillet, the chopped peanuts and coriander. Squeeze a little lemon over everything.

Mexican-style British Asparagus with Lime & Sour Cream Glaze

Pam Lloyd PR Asparagus Recipes (26th January 2016)

Mexican-style British Asparagus with Lime & Sour Cream Glaze

Serves: 2
Preparation time: 5 minutes
Cooking time: 5 minutes

You’ll need

1 bunch British asparagus, trimmed
2 tsp oil
1 tbsp sour cream
½ lime
20g parmesan, finely grated
½ tsp chilli powder
½ tsp ground cumin

What to do

Brush the asparagus with oil and cook on the barbecue for 5 minutes, turning regularly. Meanwhile combine the sour cream and lime juice, and in a separate bowl combine the cheese and spices.

Once the asparagus is cooked, brush each with the sour cream mixture then sprinkle with the cheese and serve.

Add a little more or less spice to suit your taste.

Asparagus Tarragon & Almond Pizza Bianco

Asparagus Tarragon & Almond Pizza Bianco

Serves: 2

Preparation time: 5 minutes
Cooking time: 10 minutes

You’ll need

100ml crème fraiche
20g parmesan, grated
2 flatbreads
2 tbsp flaked almonds
1 bunch asparagus spears, trimmed
Tarragon or basil leaves
Few parmesan shavings to decorate

What to do

Heat the oven to 180C/160C Fan. In a bowl combine the crème fraiche and parmesan and a good grind of black pepper. Lay the flatbreads on baking sheets and spread with the crème fraiche leaving 1cm gap around the edge, sprinkle with almonds.

Cook in the oven for 10 minutes until the crème fraiche starts to turn golden.

Meanwhile steam the asparagus for 5-6 minutes until just soft. Top the flatbreads with asparagus, add torn herbs and a few parmesan shavings.

Asparagus and Sweet Potato Hash with Avocado and Egg

Serves: 2

Preparation time: 5 minutes
Cooking time: 20 minutes

You’ll need

1 sweet potato, peeled and cut into small chunks
1 bunch British asparagus, spears halved
3tbsp olive oil
1 shallot, finely sliced
2 handfuls of sweet corn, frozen is fine
1 tsp garlic granules
1 tbsp sliced jalapeno peppers from a jar (optional)
1 avocado, sliced
1 lime
2 eggs

What to do

Boil a kettle and fill a saucepan with the hot water. Add the potato chunks and bring back to the boil. Simmer for 5 minutes then add the asparagus for 2 minutes until softened then drain and leave to steam while you heat half the oil in a large frying pan.

Tip the potatoes and asparagus into the hot pan with the shallots, sweet corn, garlic granules and jalapenos. Toss to coat in the oil and season. Cook, stirring occasionally, until the veg is browned and toasty.

While the veg is cooking heat another non-stick pan with the remaining oil and fry the eggs. Tip the vegetables into 2 bowls, top with slices of avocado, squeeze some lime over and top each with a fried egg.

Asparagus, Mozzarella & Bacon Sliders

Asparagus, Mozzarella & Bacon Sliders

Serves: 6

Preparation time: 5 minutes
Cooking time: 15 minutes

You’ll need

9 British asparagus spears, trimmed
2 tsp olive oil
Juice of ½ lemon
6 slices of streaky bacon
150g mozzarella, sliced and patted dry
6 small buns, halved

What to do

Heat the grill to high. Lay the asparagus spears on a large plate, drizzle with oil, a squeeze of lemon juice and season then shake the plate to roll the spears until they are well coated.

Grill the asparagus and bacon on both sides until golden and cooked. Return the asparagus to the oily plate and roll it in the dressing once more.

Toast the cut sides of the buns. Cut the asparagus spears in half to fit into the buns. Top one half of each bun with asparagus then a slice of mozzarella. Return to the grill to melt the cheese.

Cut the bacon to fit the buns then top each slider with a crisp piece of bacon and the top half of the bun.

Asparagus Mac ‘n’ Cheese with Bacon Crumble

Asparagus Mac ‘n’ Cheese with Bacon Crumble

Serves: 4
Preparation time: 15 minutes
Cooking time: 35 minutes

You’ll need

8 rashers streaky bacon
50g breadcrumbs
150g Cheddar cheese
300g macaroni
2 bunches British asparagus (spears trimmed and cut in half)
40g butter
40g plain flour
400ml milk
2 tsp Dijon mustard

What to do

Heat the grill and cook the bacon on each side until very crisp. Chop into small chunks and combine with the bread crumbs and ¼ of the cheese then set aside.

Boil the kettle to fill a large pan. When boiling vigorously in the pan add a pinch of salt and the macaroni. Cook for 9 minutes then add the asparagus and cook for a further 2 minutes.

While the macaroni is cooking, melt the butter in a small thick-based saucepan, sprinkle in the flour and stir with a wooden spoon. Cook whilst stirring for a minute then add the milk a little at a time, stirring continuously so it is absorbed into the flour and slowly makes a smooth sauce. If you get any lumps, don’t panic, just beat vigorously with the wooden spoon and they’ll disperse. Stir in the mustard, some black pepper and the remaining cheese.

Once the macaroni and asparagus are cooked, drain well and return them to the pan. Pour over the cheese sauce and stir to coat well. Tip the macaroni into a large oven dish, sprinkle over the breadcrumb mixture and return to the grill for the top to melt and brown.