A Local Luxury

With summer on the horizon, it’s time to arouse those foodie thoughts and prepare our kitchens for some of Britain’s most quintessential produce returning to bloom – starting with delicious asparagus.

As a culinary crusader, I like many of you relish the taste of British produce, taking pleasure and pride indulging in something produced on our own turf. 

In recent years, there has been a vast increase in cheap imports, having a dramatic effect on farmers and growers all over the UK. 

When I’m cooking, I try to use only seasonal ingredients – if I can’t get it from my local greengrocer or butcher, I try to avoid using it in my recipes. 

With the acclaimed Evesham Vale asparagus grown on the Cotswold border, it would be a crime not to buy this prestigious ingredient locally. 

For the six weeks that asparagus makes a joyful appearance, there’s a wide variety of dishes that emphasize its flavour. 

Steamed or grilled with butter and parmesan; accompanied with Spring greens in a seasonal risotto; or (one of my quirky favourites as a lover of boiled egg and soldiers) wrapped with pancetta and dunked in a runny, silky duck egg - there are many ways of enjoying its fragrant flavour!

To celebrate its return, I have chosen one of my favourite asparagus recipes. Indulging and delicious, it makes a scrumptious lunchtime luxury, simple supper, or half the quantities per person and serve as a dinner-party starter. But overall, it is a celebratory dish of seasonal produce.

Did you know that asparagus is highly nutritious and cleanses the liver? 

Making it a worthy friend to all Pimms-loving readers.

Asparagus with Poached Duck Eggs,

Crispy Pancetta and Hollandaise Sauce.

Serves 2

Ingredients

16 asparagus stalks, washed

4 duck eggs

12 rashers of pancetta or good quality streaky bacon

White wine vinegar

Cotswold Gold Extra Virgin Rapeseed Oil

(Cook’s recommendation ~ Cotswold Gold also produces oils infused with truffle, garlic or lemon, which work brilliantly with this dish and add extra vibrancy to the favours .)

For the hollandaise:

4 large free range egg yolks

250g unsalted butter, diced

1tbsp white wine vinegar

Juice of half a lemon

Salt and Pepper

Method

v  Preheat the oven to 180’C.

v  Chop an inch off the end of each asparagus stalk and place them onto a greased baking tray.

v  Drizzle with the oil and season with salt and pepper.

v  Lay the pancetta alongside the asparagus and put the tray into the oven, baking for 8 minutes until the pancetta is crisp and the asparagus is tender.

v  Meanwhile, to make the hollandaise sauce, put the egg yolks, vinegar and butter into a saucepan with two tablespoons of water. Gently heat, whisking continuously as the temperature rises.

v  Keep to a low heat until all the butter has melted, by which point turn the heat up to medium and carry on whisking vigorously as the sauce begins to thicken.

v  Remove from the heat and keep whisking until the sauce has thickened to a custard-like consistency. Stir in the lemon juice and season to taste.

v  For the poached eggs, bring a saucepan of water to the boil and add the vinegar. When it’s begins to boil, give it an energetic stir to create a whirlpool. Crack each egg into a jug one at a time, and carefully slip it into the centre of the saucepan. Quickly repeat the process with the other three eggs. Lower the heat and cook for 3 minutes before removing each egg from the water, with care not to pierce the yolk, and place on a piece of kitchen paper to drain off any excess water.

v  To assemble the dish, scatter the asparagus stalks onto each plate, add the pancetta and position the poached eggs on top. Drizzle generously with the hollandaise sauce and serve immediately.

Writer's note: Image 1 sourced from The Telegraph