Lincolnshire asparagus

Serving size: 4
Preparation time: 15 minutes
Cooking time: 2 minutes
Ingredients:

12 large asparagus
300g Cornish clotted cream
The zest of ½ lemon
1 teaspoon of chopped fresh lovage
20 borage flowers
1 tablespoon of raspberry vinegar
3 tablespoons of extra virgin rapeseed oil
Salt and ground white pepper to taste


Featured in:
June 2015

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.



Never miss a copy!

Big savings when you take out a subscription.

YOUR FAVOURITE NEEDS YOU! We need your nominations – Celebrating Lincolnshire’s food, drink and hospitality businesses in our Taste of Excellence Food and Drink Awards 2022. Click here to vote bit.ly/lincstasteawardsWe are asking you, customers and connoisseurs of the best eateries, hospitality venues, producers, pubs and venues, to send in your nominations for businesses across the county, between May and August, in the following categories:• Best Restaurant of the Year• Best Dining Pub of the Year• Best Tea or Coffee Shop of the Year• Best Farm or Local Shop of the Year• Best Food to your Door• Best Bakes or Sweet Treat of the Year• Best Drinks Product of the Year• Best Producer of the Year• Best Hotel of the Year• Best Wedding Venue of the Year• Best Bed and Breakfast of the Year• Best Self Catering Establishment of the Year• Best Newcomer of the Year• Business.VisitLincolnshire Green and Sustainable AwardClosing date for nominations 26th August 2022. ... See MoreSee Less

2 days ago  ·