Local Asparagus - Finzean Farm Shop’s Pick of the Crop
Fresh May Asparagus at Finzean Farm Shop
This week our 'pick of the crop' is asparagus.
It wouldn't be May without asparagus and this year it’s making its mark as the first of the summer crops. You have to get it as fresh as possible - which is why it really ought only be eaten in season in this country. Low in calories and a good source of many vitamins and minerals, asparagus is a great food as part of a healthy diet. Whilst it's great stir fried in oriental dishes, put in flans and pasta dishes, asparagus tastes at its best if you boil or steam it briefly until tender and eat it with melted butter ... totally delicious!
This recipe can be made ahead of time and keeps well in the refrigerator. It is delicious warm or at room temperature.
RECIPE
Pearl Barley with Broad Beans, Asparagus and Rocket
Serves 4
INGREDIENTS
125g (5oz) pearl barley (simmer gently for 25 minutes until tender) or follow the instructions on the packet as some suppliers tell you slightly differently
a handful of rocket leaves
100g (4oz) peas
100g (4oz) broad beans
one bunch of asparagus spears
a good handful of cherry tomatoes, halved
4 tbsp extra virgin olive oil (we use local rapeseed oil)
juice of one lemon
salt and freshly ground pepper
METHOD
Lightly blanch the peas, broad beans and asparagus and refresh in cold water.
Put the cooked pearl barley, rocket leaves, peas, broad beans, asparagus and tomato halves into bowl.
Dress with oil and lemon juice.
Season with sea salt and pepper and toss together lightly with your fingers.