When asparagus season in the UK runs from late April until late June, the challenge is to find out how to cook it in as many ways as possible before the season is out.
For the first of the season, I have decided to make a simple salad. It may sound odd but using a peeler to shave the asparagus stalk you create ribbons that can be cooked in seconds.
Time: 20 minutes
Serves: 2 as a starter
Difficulty: Straight forward
10 large Asparagus spears
60g Crowdie or soft white cheese
50g of Chopped Hazelnuts
2 tablespoons of Rapeseed oil
3 tablespoons of Cider vinegar
Salt & Pepper
1. Toast the hazelnuts in a pan on medium heat for 1-2 minutes until lightly toasted.
2. Chop the heads off the asparagus. With the stalk, trim off the end. Then with a peeler shave ribbons from the stalks. This is messy depending on the thickness of the stalks so aim to buy thick stalks.
3. Place the tips in simmering water for 2 and half minutes and then place in ice cold water. Then do the same with the ribbons but cook only for 30 seconds.
4. Once the asparagus has cooled drain and dry on a kitchen towel.
5. Mix together the oil and vinegar. Add the drained asparagus ribbons. Mix in almost all the hazelnuts.
6. Assemble the ribbons on the plate. Place the asparagus tips around the sides and dot with dollops of the cheese. Decorate with the remaining hazelnuts.