recipes
Season & Serve Make the most of the UK’s short asparagus season
Fine, long spears of asparagus are a wonderful, but brief, delicacy in spring. Hand harvested from the end of April until June, they are delicious roasted, fried, steamed and barbecued. Asparagus also ticks the healthy box as it’s a good source of vitamins A, C and K. Grab them while you can!
Asparagus with Parma Ham & Parsley Dressing Serve as a starter. The light dressing with sweet and acidic notes pairs beautifully with the asparagus.
Ingredients
1
Serves 4
• • • • • • • • •
2 tbsp Schwartz Parsley ½ tsp Schwartz Crushed Chillies 2 tbsp white wine vinegar 4 tbsp olive oil 1 tsp honey 400g asparagus spears 4 slices Parma ham 25g Parmesan shavings Schwartz Sea Salt and Cracked Black Pepper to season
Method 1.
To make the dressing, combine the parsley, crushed chillies, vinegar, olive oil and honey in a small bowl. 2. Trim the lower part of the root of the asparagus and bring a pan of water to the boil. Cook the asparagus for 5-8 mins until tender. 3. Drain the asparagus and divide between four plates. Drizzle over the dressing, season to taste and top with the Parma ham and Parmesan shavings.
“Green asparagus is a bit grassy in flavour, while white asparagus is mild and slightly bitter. Purple asparagus is a bit nuttier and sweeter because it has about 20% more sugar in its stalks” Award-winning blog, ‘The Spruce Eats’
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