Lincolnshire asparagus
METHOD
Bring a pan of salted water to the boil. Whip the cream with the lemon zest, lovage, salt and pepper until mousse-like and refrigerate.
In a separate bowl, mix the oil and vinegar. Cut the asparagus tips to two inches in length and blanch in boiling water for 1½ minutes. Slice the stalks with a potato peeler to ribbons and dip in the vinegar bowl. Add the boiled asparagus tips and toss together.
Serve with the clotted cream mousse. Gently dip each flower in the vinaigrette.
We Recommend
Never miss a copy!
Big savings when you take out a subscription.
May ISSUE OUT NOW!![]()
Out now and available in 450 good quality outlets throughout Lincolnshire, including Local Co-op village stores. LIKE and SHARE to spread the word!![]()
Packed full of features including:![]()
• On the ball - Ollie Chessum![]()
• Tales from the tower - Megan Clawson![]()
• Concert for a cause - St Peter and St Paul, Old Bolingbroke![]()
• Life visits: Louth, Woodhall Spa and Boston![]()
• Education supplement - The best options for your child![]()
• West Lindsey Churches Festival - Special weekend events![]()
• Lincolnshire Aviation - Heritage Centre Step back in time![]()
And lots more.![]()
Download today at www.lincolnshirelife.co.uk/product/lincolnshire-life-may-2024-digital-copy-copy/
