Recipe

3 Things to Make with Asparagus

It is May, which means it is Spring (despite the weather) and that means one very exciting think in England … asparagus is cheap(er). As asparagus is at its best this time of year, and you can pick it up in most supermarkets for around £1 for 150g, we thought we would share some of our favourite ways to cook with it.

IMG_3089Asparagus, minted pea and caramelised onion tart

Ingredients (4 servings works out at around 75p each)
200g asparagus
200g peas (frozen works fine just defrost them first)
Juice of half a lemon
2 red onions
1 tablespoon of light brown sugar
Splash of red wine vinegar
Olive oil
1 block of vegan friendly puff pastry
A handful of fresh mint
Salt and pepper to taste

Preheat your oven to 180 degrees. When your peas have defrosted, blend them together with lemon juice, salt, pepper and mint. You don’t need a super expensive blender for this, we used a hand blender. Slice your asparagus spears, length-ways, in half. To make your caramelised onions, simply slice your onions and cook them on a low heat with some red wine vinegar and light brown sugar but be sure to keep stirring them. Roll out your puff pastry and cut into 4 rectangles. Then, about 1cm in from the edge of each rectangle, you want to take a knife and score it. This is almost like making the tart look like it has a boarder, but just be sure that your knife doesn’t go all the way through the pastry. Put you minted pea mixture on each of the tarts, this is your base, just be sure to stay inside the lines you have scored. Next, divide up the caramelised onion mixture between the tarts and then the same with the asparagus spears. Drizzle over some olive oil, salt and pepper and then put them in the oven for 20 – 25 minutes.

Asparagus mushroom risottoAsparagus, mushroom and thyme risotto 

Ingredients (2 servings works out at around 90p each)
100g asparagus
200g mushrooms
Juice of half a lemon
Veggie stock
150g arborio rice
1 tablespoon of thyme
Olive oil
Salt and pepper to taste

We didn’t use onion in this recipe but if you wanted to you could add some. Dice your mushrooms and cut your asparagus spears length-ways in half. We took some of the stalks of the asparagus and cut them up and they acted almost like celery (it is a good way to use all of the vegetable and bulk out your meal even more). Next put some olive oil and the asparagus stalks in a saucepan and stir. After a few minutes add in the rice and stir so that it is coated in the olive oil too. Next add in the mushrooms and continue to stir. Ladle in some stock and keep stirring. Risottos cook fairly slowly, but you just need to be patient, keep adding stock a little at a time and keep on stirring. Once you have added in a few ladles of stock and the risotto is starting to thicken, add in your asparagus, lemon juice and thyme and keep stirring. Remember to taste your risotto to see if it is cooked to your liking, you might find it needs a little longer and some more stock.

Wrapped AsparagusFacon wrapped asparagus

Ingredients (2 or 3 servings works out at around 70p each)
150g asparagus
1 portion of Facon
Salt and pepper to taste

This one is fairly simple, although we did get pretty messy putting this together. Click here to check out our facon recipe. Pre heat your oven to 150 degrees. Brush on the facon marinade to your aubergine strips and wrap them around the asparagus spears. Cook them for around 15 – 20 minutes. These are great as a starter or a side dish to a main meal.

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