All That I'm Eating

Recipe ideas for budget meals, everyday cooking and a little indulgence. Travel inspiration and restaurant reviews too.

Three ways with Asparagus 3 of 3: Raw Asparagus Salad

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Asparagus
The third and final part of my demo is raw asparagus salad. This is a brilliant way of enjoying asparagus. It almost tastes of fresh peas or beans. Eating asparagus raw means you can enjoy its crunch and subtle flavours. Don’t worry though, it’s far more elegant than shovelling whole spears in your face, it’s delicately peeled into thin strips with a very simple dressing.

You will need (for two):

A bunch of asparagus Rapeseed Oil Old Winchester (or Parmesan) Juice of ½ lemon Black pepper Peeling the asparagus with a hand peeler is actually quite easy; you can attack it full force, bits of asparagus flying everywhere, and it seems to work pretty well. You could try it with a mandoline but I have too much affection for my fingers to try it. 

Remove the woody ends of the asparagus but leave enough to hold on to. Peel the asparagus from stem to tip, keep the stems (non woody) for making into a soup, or if you’re really adventurous a soufflé or sorbet. Pile all your peelings into a bowl, drizzle over some rapeseed oil, lemon juice, pepper and a healthy shaving of Old Winchester. Old Winchester is our answer to Parmesan and if you’ve not tried it before it has a similar texture but a bit more bite and acidity. read more

Three ways with Asparagus 2 of 3: Griddled with crème fraîche and Chive Dip

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The second part of my cookery demo is all about griddled asparagus. This is a great way of cooking asparagus as you can do it on a griddle inside or outside on the BBQ if the weather is on your side! Whichever way you choose you will get a wonderfully smoky, almost nutty flavour to the asparagus. It’s fantastic on its own or on the side with some poached fish, especially with the chive and crème fraîche dip! read more

Three ways with Asparagus 1 of 3: with Orange, Lemon Zest and Black Pepper Butter

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This weekend I am doing my first proper cookery demo at The Greener Living Show in the New Forest. To make things as easy as possible I am keeping it simple and seasonal. I will be cooking asparagus three different ways to show how one vegetable, if prepared differently, can taste completely different.

First and foremost; boiled asparagus. A great way of cooking asparagus but it’s hampered with the lingering fear of over cooking it and ending up with a soggy, limp green stalk. I don’t bother putting only the stems in the water so the heads can steam gently, I just throw it all in and it works every time.  read more

Baked Asparagus with Bacon and Cheese

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As asparagus is only around for a short time, it’s a good thing it’s so versatile. This is another recipe combining classic ingredients in a really easy, quick way.   You will need a bunch of asparagus, 4 or 5 rashers of bacon and a good handful of strong cheese.  

Start by placing the asparagus stem down in a pan of boiling water for 4-5 minutes. By placing them stem down the thicker, woodier stems are boiled while the fragile tops steam. While the asparagus boils, cut the bacon into pieces and fry. read more

Classic Asparagus and Hollandaise Sauce

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I had been waiting and waiting until the asparagus turned up at the Farmers’ Market and last weekend it finally did. I had heard whispers and rumours that this fine vegetable had pushed its purple head through the soil but didn’t want to get my hopes up until I saw it with my own eyes. read more


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