Ingredient of the Month
This month white asparagus is our favourite item in the Caiger & Co kitchen, a diverse ingredient that can be used in many different dishes. Try it on toast with a poached duck egg & turmeric hollandaise, or grated into fritters with feta, chili & nutmeg. With the clocks going forward and the sun shining, we’ve got the perfect recipe for you. The name says exactly what it does in the tin….
3 Meyer Lemons
4 white asparagus spears
6 green asparagus spears
150g jersey royals
100g of fresh peas and broad beans (podded weight)
100g Italian fine beans
Large handful of salad leaves
Juice of 1 lemon, 1tsp salt, 70ml extra virgin olive oil, 1 tsp honey, 1tsp Dijon mustard – shake well to combine
Start by zesting the skins of the lemon and reserving this for later. Next remove the skin from the lemon and slice the flesh into segments for the salad. Place the potatoes in a pan with cold water and salt and bring to the boil. Leave for 15mins or so, or until cooked. Remove from the pan and allow to cool.
While the potatoes are cooling, bring a pan of salted water to the boil, and blanch and refresh the asparagus first and then, beans, and peas and lastly broad beans. Place all of the vegetables in one bowl.
Slice the potatoes into ¼, season with salt, lemon zest and olive oil. Lastly combine all of the ingredients in the bowl, except the lemon segments, along with the vegetables. Drizzle oven the salad dressing. Stir to coat and arrange on a platter, placing over the lemon segments.