STARTER
British Asparagus and Smoked Salmon Salad with a Pepper Dressing
Serves 4
Ingredients
1 pack (approx. 125g) British asparagus tips
135g watercress and salad leaves
100g smoked salmon
2 pre-cooked beetroots, cut into eighths
For the dressing:
3 tbsp horseradish cream
2 tbsp yoghurt
1 tsp white wine vinegar
Black pepper to season
1 lemon, juiced
Method
1
Place the British asparagus tips into a pan of boiling water and cook for 3-4 minutes.
2
Meanwhile assemble the salad leaves and watercress onto 2 small plates and lay on the smoked salmon.
3
Add the beetroot. Then drain the British asparagus tips and lay on top of the salad.
4
Finally mix the dressing ingredients together and drizzle over the salad with lots of black pepper over the top. Finish with the lemon juice.
MAIN
British Asparagus and Pea Risotto with Lemon and Crème Fraiche
Serves 2
Preparation time: 10 minutes
Cooking time: 20-30 minutes
600ml chicken or vegetable stock
25g butter
4 spring onions, chopped finely
2 cloves garlic, crushed and chopped
Half green chilli, de-seeded and chopped finely
150g Arborio rice
Half glass of white wine
Half a bundle (approx. 125g) British asparagus
100g British peas
2 tbsp (10g) grated parmesan
3 tbsp (85g) crème fraiche
Juice and zest of 1 small lemon
Handful of chives, chopped finely
Method
1
Place the stock on a slow heat and keep it there whilst you are making your risotto.
2
In a separate large pan melt your butter and then add the spring onions, garlic and chilli and sweat until soft for 5 minutes.
3
Then add the Arborio rice and mix round well so it absorbs all the flavours, before adding the white wine.
4
When the white wine has been absorbed, add the British asparagus spears and start adding ladleful by ladleful of stock, adding the next one when one has been absorbed.
5
After 15 minutes of continual stirring and adding the stock, taste and adjust the seasoning and then add the peas.
6
After a further 5 minutes turn the heat off, add the parmesan and crème fraiche, lemon zest and juice and let them melt in before dishing up.
7
Finish off with some chopped chives and serve.
