Still in season, still locally grown, I had to try another asparagus dish this week. The indulgence levels crept even higher this time though, with fennel and baby leeks amongst the vegetables creeping in with some double cream to accompany the asparagus. Following it with strawberries was pure decadence.
Pasta with Spring Vegetables
I didn’t quite follow the recipe as written; Vegetarian Classics would have had me boil each of the vegetables, one after another, in the same pan of water then keep them warm while cooking the pasta and the sauce, instead I steamed them together and cooked the rest of the dish towards the end of the steaming time. My approach worked perfectly well and seemed simpler.
The sauce called for fresh mixed herbs so I raided the garden. In addition to the suggested parsley, thyme and sage I used lemon thyme and oregano. The lemon thyme particularly worked to compliment the fennel and asparagus and even in less extravagant suppers I will be combining those flavours again. Asparagus and lemon thyme omelette is crying out to be created.
As is often the case with vegetarian cookery books, Parmesan was the recommended garnish for this dish; I’ve said it before and will no doubt find myself saying it again but Parmesan is not vegetarian. I have had this cookery book for 10 years so perhaps more recent publications have finally started getting this right! I’d have been substituting on the cheese anyway as cows’ milk doesn’t like me but it does irritate me when vegetarian recipe books specify non-vegetarian ingredients.
3 out of 5 for clear instructions and ease of cooking (too much faffing about as written)
5 out of 5 for flavour
The best of this season’s veg’
It can’t be beaten, locally grown asparagus that is. I know the supermarkets try to tempt us with asparagus year round but that just doesn’t work for me. Part of the joy of asparagus is that it has a relatively short season; I indulge, as far as budget will allow, while that season lasts but before I can make myself sick of it or start to feel guilty about the extravagance of it the season is over. Asparagus season marks Spring transitioning to Summer and, while we’ve already had some uncomfortably warm nights, I do relish the longer days and lighter evenings. White asparagus is different, I’ve never seen it UK grown and it’s fiddly to prepare from fresh (I have done so when I was treated to a bunch from Germany), and I do occasionally use it from jars in the later part of the year but green is to be enjoyed in season from local growers.
Souped not steamed
Usually I steam asparagus and serve it with, well, anything really! It pairs well with French toast and is fabulous alongside baked mushrooms with goats’ cheese. This week though I was offered some beautiful asparagus at a discounted price, it would have been rude to say no so I bought three bunches and tried the Asparagus Soup recipe in The Greens Cookbook.
There’s no cheating in this recipe, it starts with using the ends of the asparagus stems and the greens of the leeks to make a stock. Boiling the stock up is the longest part of the proceedings, once the stock is made it takes about 10 minutes to make the soup itself. Instructions are given for making this either a clear soup or a creamy one; we had cream open in the fridge so I opted to make the slightly more decadent version. This soup was easy to make, probably just as well since I was making it late at night to have some for the freezer and some to re-heat over the next couple of days.
I might make this again, if I get another chance to buy good quality bargain asparagus, but I’ll do a couple of things differently if I do. When I make the stock I’ll reduce the volume of water used but keep to the same quantity of asparagus stalks, I might also add a second bayleaf, as it was almost too delicately flavoured a stock and I had half as much again as I needed for the soup. I’ll also reduce the leek content and possibly increase the asparagus as the flavour of the leeks was attempting to overpower the flavour of the asparagus. It was tasty but definitely more a leek and asparagus soup than an asparagus one.
5 out of 5 for clear instructions and ease of cooking
3.5 out of 5 for flavour
I froze a tub of this soup, which I defrosted and reheated a month after I made it. The flavour of the asparagus came through much more in the portion that had been frozen than it had when I first made it.