Discussion
umm...
if its thin, tender looking tips the width of a pencil then just steam for 4 minutes (taste one after running under a cold tap to check) then stir through a knob of butter and some sea salt.
if its thicker, woodier stalks the width of a marker pen, i like to make this gratin:
1) bake tomato slices on paper until slightly dried out (30 mins or so - not too hot as you dont want to nuke them)
2) mix 3 handfuls of breadcrumbs, a block of mature cheese, and 3 sprigs of thyme to make the topping
3) make a white sauce (or just use cream mixed with a little stock if you're lazy) with mustard, pepper, salt and a little wine and simmer until its thickened.
4) parboil a LOT of asparagus - you want about 25-30 stalks - for 3 minutes on a rolling boil, then refresh.
make sure your oven is hot.
put the tomatoes in the bottom of a baking tray. Cover with the asparagus and then pour on the cream sauce.
then cover with the gratin topping and bake for 20 minutes until golden.
pull it out, cover with a bit more grated cheese, some salt, and some chives.
serve with lemony, buttery new potatoes and a salad.
if its thin, tender looking tips the width of a pencil then just steam for 4 minutes (taste one after running under a cold tap to check) then stir through a knob of butter and some sea salt.
if its thicker, woodier stalks the width of a marker pen, i like to make this gratin:
1) bake tomato slices on paper until slightly dried out (30 mins or so - not too hot as you dont want to nuke them)
2) mix 3 handfuls of breadcrumbs, a block of mature cheese, and 3 sprigs of thyme to make the topping
3) make a white sauce (or just use cream mixed with a little stock if you're lazy) with mustard, pepper, salt and a little wine and simmer until its thickened.
4) parboil a LOT of asparagus - you want about 25-30 stalks - for 3 minutes on a rolling boil, then refresh.
make sure your oven is hot.
put the tomatoes in the bottom of a baking tray. Cover with the asparagus and then pour on the cream sauce.
then cover with the gratin topping and bake for 20 minutes until golden.
pull it out, cover with a bit more grated cheese, some salt, and some chives.
serve with lemony, buttery new potatoes and a salad.
If its the thicker (more than a pencil) variety then i would run a peeler down it a few times. Blanch in very salty water for 1 minute then chill in ice cold water to set the colour.
Wrap in Parma ham and get a griddle pan to a medium temp. Char grill it to crisp the ham slightly then serve with a hollandaise, soft boiled quails eggs and chervil sprigs
/hat off
Alternatively trim it up, boil and blanch as above and then toss in some melted butter with a few pre-cooked new potatoes.
Wrap in Parma ham and get a griddle pan to a medium temp. Char grill it to crisp the ham slightly then serve with a hollandaise, soft boiled quails eggs and chervil sprigs
/hat off
Alternatively trim it up, boil and blanch as above and then toss in some melted butter with a few pre-cooked new potatoes.
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