Ingredient of the season

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!

1Serves 4

Asparagus with Parma Ham & Parsley Dressing

Serve as a starter. The light dressing with sweet and acidic notes pairs beautifully with the asparagus.

Ingredients

• 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 fl avour, 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’

SERVES 10 Serves 10

2

Asparagus Soup

A simple yet delicious starter or lunch. Serve with a crusty roll.

Ingredients

• 750ml water • 500ml whole milk • 30g Knorr® Professional Rich

Vegetable Paste Bouillon • 60g butter • 250g onions, chopped • 1.2kg asparagus, chopped into chunks • 1g white pepper • 15g Knorr® Professional Garlic

Purée • 200ml double cream

Method

1. Heat the water and milk until just boiling. Whisk in the

Knorr® Professional Rich

Vegetable Paste Bouillon. 2. Place the butter in a pan and cook the onions for 5 mins or until softened. Add the chopped asparagus and cook for a further 5 mins. 3. Add the prepared stock and milk, white pepper and Knorr®

Professional Garlic Purée then bring to the boil, simmer gently for 10 mins or until the asparagus is soft. 4. Take off the heat, place in a blender and blend until smooth. 5. Return to the heat and simmer, then add the cream. Season to taste and serve.

3

Risotto with Asparagus, Mascarpone and Parmesan

Rich, creamy and full of white wine fl avour. Use a vegetarian Parmesan equivalent if necessary.

Ingredients

• 50g shallots • 2 garlic cloves, finely chopped • 40g butter • 500g Arborio rice • 1.5l water • 40g CHEF® White Wine

Reduction Paste • 40ml CHEF® Vegetable

Liquid Concentrate • 250g green asparagus, chopped • 100g Parmesan cheese • 100g mascarpone

Garnish • 100g pickled onions • 30ml parsley oil • 20g chives, finely cut Perfect match

Try with Chardonnay Sauvignon Blanc

Method

1. Sauté the shallots and garlic in butter until translucent. 2. Add the rice and mix. 3. Bring the water to a boil with the

CHEF® White Wine Reduction

Paste and CHEF® Vegetable

Liquid Concentrate. 4. Add the liquid a little at a time, cooking the risotto slowly until the liquid is absorbed. 5. Blanch the asparagus until al dente and add to the risotto.

Keep some aside to garnish. 6. Next add the Parmesan and mascarpone and stir. 7. To finish, adjust the texture with more water and season with CHEF®

Vegetable Liquid

Concentrate and CHEF®

White Wine Reduction

Paste, if needed. 8. Plate the risotto and garnish with the remaining asparagus, pickled onions, parsley oil and chives.

The facts:

It takes three years to grow asparagus – from seed to the first harvest To maximise the short season, blanch our homegrown UK spears for five minutes then freeze for later