6 ISSUES FOR £6 Subscribe to Kent Life today CLICK HERE

Recipe of the month: chargrilled asparagus

PUBLISHED: 12:34 02 May 2015 | UPDATED: 12:34 02 May 2015

Chargrilled asparagus

Chargrilled asparagus

Archant

Kent Life’s Chef of the Year Andy McLeish makes the most of the British asparagus season with this simple but delicious classic

The British asparagus season is short and typically runs from 23 April to 21 June, although it can vary depending on the weather.

I actually look forward to receiving my first box of asparagus at Chapter One; to me it’s one of the first signs that spring has finally arrived.

Asparagus is one of my favourite vegetables, it’s so simple to prepare and so versatile that it can pretty much go with anything. I like asparagus raw, thinly sliced with a little honey and lemon dressing in a salad, or steamed with poached eggs and hollandaise for brunch or even grilled on a barbecue if we are lucky enough to have the weather for it.

I know we’re used to getting all types of food all year round, but I am a firm believer in buying ingredients when it’s in season.

If you go to your local supermarket, you’ll see asparagus throughout the year, typically from South American counties such as Peru.

To be honest, nothing compares to the flavour of British asparagus and it’s why you will never see me use it in my restaurant outside of the season.

The foreign variety may be cheaper but if you can, try to support our British asparagus farmers. I get mine from Watts Farm in Orpington. I only use Watts Farm asparagus because of its fantastic quality.

Actually, I asked them to grow it for me at Chapter One a number of years ago. I really enjoy taking my chefs to see it growing to let them see how fresh it is when we get it.

This month’s recipe is my chargrilled Kentish asparagus served with a soft-boiled duck egg, pecorino and asparagus shavings.

It’s simple, tasty and perfect on a spring’s day. Enjoy!

RECIPE

Chargrilled Kentish asparagus

Serves four people

Ingredients

2 bunches of asparagus

4 duck eggs

Olive oil

Lemon juice

Rock salt

Pepper

50g pecorino

Method

Snap the bottom (half an inch) off the asparagus, blanch in boiling salted water for three minutes and then cool in iced water, this will stop the asparagus from cooking any further. Drain and put aside. Leave four pieces of asparagus raw and set aside also.

Boil the duck eggs in salted water for four minutes, and then run under cold water until the egg has completely cooled. Carefully peel the egg, leaving it whole.

Next, rub the asparagus gently with olive oil and place on a preheated griddle pan and colour lightly.

Remove from the pan and put equal amounts of asparagus on four plates. Take the four pieces of raw asparagus and slice them thinly; I find it’s easiest to use a potato peeler.

Toss the peeled asparagus strips in a little lemon juice and olive oil and season with salt and pepper, and then place on the plate beside the asparagus.

Cut the duck egg in half, place on the asparagus and season with rock salt and pepper. To finish, top with the pecorino shavings.

www.chapteronerestaurant.co.uk

More from Food & Drink

Tuesday, April 16, 2019

Picnic baskets at the ready because we have gathered 10 of the best places to enjoy a picnic in stunning rural Kent

Read more

Fine Art graduate Arianne Mills on having quite possibly the best job in Kent

Read more
April 2019

A great location on Folkestone’s famous Leas, a dedicated young team and really tasty food awaits at The View Hotel

Read more
April 2019

Artisan spirits are a booming business. You can visit any or all of Kent’s fascinating distilleries in search of your new favourite tipple

Read more
March 2019
Thursday, March 21, 2019

These Kent hotels all have great restaurants, so you can indulge in locally sourced tasty food before a night in a sumptuous room

Read more

Brought to life by a family team with strong local connections, The Powell is back where it belongs in the heart of its community

Read more
March 2019

We are delighted to announce our seventh Food and Drink Awards and this year have 14 categories in which to make your nominations

Read more
Thursday, March 21, 2019

Our food and drink newsletter is brimming with all of your local foodie highlights.

Read more
Thursday, February 28, 2019

There are new faces behind the bar at historic pub The White Horse in Hawkinge, which has reopened after a £200,000 transformation

Read more
February 2019
Thursday, February 14, 2019

Join the micropub revolution! This unique style of small, one-room pubs was born in Kent and has caught on with micropubs appearing all over the country. We have selected 12 of the best in Kent for you to visit

Read more

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Our Privacy Policy

Topics of Interest

Food and Drink Directory
Kent Life Food & Drink awards. Open for entries.

Subscribe or buy a mag today


subscription ad


Follow us on Twitter


Like us on Facebook


Local Business Directory

Search For a Car In Your Area

Property Search

Most Read

Latest from the Kent Life