ASPARAGUS

Salmon & asparagus

one-pot gratin

SERVES 4 PREP 10 mins

COOK 25 mins EASY

30g dried breadcrumbs

2 parsley sprigs, leaves picked and chopped

100g parmesan

1 tsp olive oil

25g unsalted butter

1 red onion, finely chopped

1 garlic clove, crushed or finely grated

300ml double cream

100ml milk

500g asparagus, trimmed and halved

4 skinless salmon fillets

1 Heat the oven to 200C/180C fan/ gas 6. Combine the breadcrumbs, parsley and 25g parmesan, then set aside. Heat the oil and butter in a large flameproof casserole over a medium heat and fry the onion for 5 mins until starting to soften. Stir in the garlic, and cook for 1-2 mins more to soften slightly, then stir in the cream, milk and remaining parmesan. Bring to a simmer and cook until the cheese has melted, then season well, stir and remove from the heat.

2 Tip in the asparagus and ensure it is submerged in the sauce Nestle in the salmon fillets, skin-side down.

Scatter the cheesy breadcrumb mixture over the salmon fillets, then transfer to the oven and bake for 14-16 mins until the salmon is cooked through and the breadcrumb topping is lightly golden.

Sow And Grow

 Asparagus grows best in light, well-drained soil. If you have heavy soil, create a raised bed. Choose an open, sunny spot that’s prepared with organic matter and is free from weeds.

 Asparagus can be raised from seed, but it’s best to plant year-old dormant ‘crowns’ in March. (Some varieties can be planted in autumn.) Ensure newly planted crowns are well-watered and weed-free. Let them develop plenty of foliage so they can become established. Don’t harvest asparagus in the first two years – harvesting before the third season will weaken the plants.

Find the full guide at: gardenersworld.com/how-to/ how-to-grow-asparagus

Rhubarb

Rhubarb non-alcoholic vodka

MAKES about 1.2 litres

PREP 5 mins plus 2 months infusing NO COOK EASY V

800g rhubarb, thickly sliced

1 litre non-alcoholic vodka

250g caster or granulated sugar

1 vanilla pod, halved lengthways (optional)

1 Put the rhubarb in a 2-litre sterilised preserving jar or bottle, then pour in the non-alcoholic vodka and sugar. Add the vanilla pod, if using.

2 Mix until the sugar has dissolved, then seal the jar or bottle and leave to infuse in a cool, dark place for two months. Strain through a muslin cloth or fine sieve and decant into a bottle before using. Will keep in a cool, dark place for up to six months.

GOOD TO KNOW vegan gluten free PER SERVING (25ml) 65 kcals • fat none