A GUIDE FOR BUYING, COOKING, USING AND LEARNING ABOUT VALE OF EVESHAM ASPARAGUS - www.valeandspa.co.uk/asparagus - Worcestershire's Vale & Spa
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A GUIDE FOR BUYING, COOKING, USING AND LEARNING ABOUT VALE OF EVESHAM ASPARAGUS www.valeandspa.co.uk/asparagus
Festival characters Vale of Evesham
Asparagus
Gus
Asparagus is very likely the most famous vegetable in the
The Asparagus Man made his debut to the world
Vale of Evesham…it’s certainly the most celebrated! Often
at the opening event of the 2008 British Asparagus
known locally as “Asum Gras”, “Sparrow-Gras” or simply
Festival in the Vale of Evesham and this larger than
“Gras”, its challenging growing methods make it a proud
life character has gone on to be an ever-present
delicacy where it’s best enjoyed between 23 April - 21
figure at asparagus events.
June.
The area has perfect ground conditions to grow asparagus
Gus fact
and forms part of a rich horticultural heritage that sees
numerous farm shops proud to sell it in bundles (rounds).
This guide will educate on the vegetable’s history and
There are 3 types of asparagus, namely
growing techniques, but also provide some useful, practical
the green, purple and white varieties.
advice in how to cook it (including some recipe ideas),
enabling you to enjoy it to its maximum potential.
There’s plenty more information available about asparagus
on the festival’s own website.
www.britishasparagusfestival.org
@AsparagusFest
The British Asparagus Festival
Meet the Asparamancer 01386 565373
Jemima Packington, is the world’s first and only www.britishasparagus.com
Asparamancer, meaning she’s actually able to
predict the future using nothing more than a handful
of asparagus by tossing the spears into the air and
interpreting how they land. She has made dozens
of accurate predictions in recent years, including
Contents
Brexit, Royal births, celebrity scandals and many P2 Festival Characters
sporting achievements. P3 Vale of Evesham
Asparagus
P4-8 History & about
Gus fact P9 It’s protected
P10-11 Events
Asparagus is a member of the lily family P12-17 Where to buy
P18-21 How to cook
P22-27 Recipes
History and about Growing & Harvesting
For many years, Vale of Evesham Asparagus had Growing asparagus is a long-term commitment and
become more and more popular following the success a labour-intensive crop to grow. The crowns are
of the famous asparagus auctions at The Fleece Inn at grown from seeds for a year, transplanted and then
Bretforton. Talks between tourism industry providers and grown for three years before harvesting can begin.
local growers took place to decide how the area could The growing land is permanently dedicated to just
capitalise on this popularity and “fill in” the week between that one crop, often for many years.
the auctions at The Fleece with other asparagus related
events.
The Vale Asparagus Festival was born!
In its first year (2006) largely through the marketing
efforts of The British Asparagus Growers Association the
Year 1
festival attracted a lot of media interest and also many
visitors to our area, as well as increasing the awareness of
this amazing British vegetable.
Asparagus plants start their life as seeds that
Plans for the 2007 festival progressed well, with festival produce crowns. These take a year to produce.
friend and local celebrity Mr Henry Sandon MBE (BBC Crowns are planted in furrows down the length of a
Antiques Roadshow) opening the event. Celebrity chef field and kept weed free.
Rachel Green became the face of the campaign and even
Soils must be light and free-draining to ensure that
attended the festival doing cookery demonstrations.
the roots establish fast without obstacles in the
ground. Fields are rotated, but generally cannot be
replanted with asparagus for around 30 years due to
the disease pressure built up in the soil.
The Vale of Evesham is an important vegetable
producing area as the soils are light, free-draining
and warm up quickly in the spring. Heavier land
outside the Evesham area is unsuitable as it does not
drain freely enough for the crowns.
Year 2
In the second year after planting, growers can take
a first harvest cut for 1 to 2 weeks then leave the
Interestingly, during the promotion of the 2007 event the
crown to regenerate. The first cut is taken from the
Vale Asparagus Festival was being promoted by the media
moment the spears emerge in April.
as “The British Asparagus Festival” and has been known
Year 3
by this name ever since. During this time, the festival was
communicating with the Stockton Asparagus Festival in
California – who were very interested in The Vale’s new
venture. This was particularly exciting considering their By the third year yields take place between April
festival is an enormous event worth many thousands of and June.
dollars to their local economy.
Harvest Selling & Marketing
Harvest time begins when the first spears show in Traditionally sold in bundles, it can be “hundreded up”
April until June. From the end of June growers leave in 120 spear quantities for presentations and is held
the still emerging spears to grow into asparagus together by woven withy (willow twigs) shown below.
fern ready for the following year’s crop. This cycle is
repeated until the yields dwindle and the field is no
longer viable to harvest.
When the spears are ready, they are cut by hand
with a short serrated knife, firstly to measure the
correct height of the spear and secondly to allow a
push pull action to swiftly cut the spear at an angle
just below soil level without knocking the spear into
the soil.
Health & Wellbeing
Asparagus can make you feel good by boosting your
libido, as well as assisting in weight loss and detox. The
levels of Vitamin C and E in this miracle vegetable also
make it great for your skin, nails and hair!
Asparagus is a mild diuretic and is believed to help
detoxify the body. Eaten regularly, asparagus packs an
almighty punch to diseases such as cancer and heart
disease as well as boosting your immune system.
The spears are then laid in field trays, tip facing
tip, to avoid soil getting into the edible end of the Seven spears (80g) is equivalent to one 5-a-day
vegetable. They must be refrigerated as quickly as serving. An 80g serving provides 60% of the
possible to maintain life and quality and are then recommended daily allowance of folic acid, which
stored in high humidity for up to a week and are can help expectant mothers to stave off infection and
not washed until marketing is arranged. The quality boost iron absorption.
deteriorates fast post-washing so it is imperative
that field stocks are managed locally.
Gus fact
Asparagus can grow 10 inches
in 24 hours!
Timeline It’s protected!
The Vale of Evesham delicacy of asparagus has
received a supreme culinary status putting it into
were an elite group of foods and drinks which include
agus. Champagne, Cognac, Roquefort, Parmesan and
Ancient Egyptians were Jersey Royal Potatoes.
reported to enjoy asparagus.
Asparagus grown in the Vale of Evesham was awarded
European (EU) protected food name status in 2015
100BC
100BC2000 BC which specifically links it to a particular geographical
0 BC The Romans prized asparagus area and indicates a certain level of quality.
16th Century for its medicinal properties.
The Romans prized asparagus
Gained popularity in France and
ntury for its medicinal properties.
England. The early colonists took
it to America and often called it
The Specification
the "Food of Kings.
and 1700’s
took Brought over to London from
The flavour and texture of asparagus is primarily
led it France, varieties of Battersea
asparagus' started appearing driven by the growing conditions and soil
1000's
Kings. in Evesham. environment, as well as knowledge and experience
The arrival of trains to Evesham in 1866
of how best to grow the product.
1700’s
opened new markets to the growers
from Badsey and surrounding areas.
The Vale has a long history of asparagus growing,
Brought over to London 1930's
from with much tradition surrounding the product and
enjoys a reputation for producing asparagus of the
France, varieties of Battersea
Large quantities of asparagus highest quality.
asparagus' started
wereappearing
grown around Evesham
000's 1960's with 240 acres in Bretforton
inatEvesham.
The auctions the Fleece Inn,
alone.
The Link
1866 Bretforton, were well under way,
while elsewhere asparagus
wers cultivation declined.
2006
reas. The sandy soils of the Vale of Evesham Asparagus
The Vale Asparagus Festival
was born attracting lots of fields provide ample depth of soil for crowns to
media attention. establish deep root systems with which to store the
sugars produced during summer. This promotes
1930's 2007
the health of the crown and gives an additional
The media start promoting
the festival as 'The British sweetness to the crop.
Large quantities of2015
Asparagus Festival' asparagus
The unique combination of soil and microclimate
were grown around Evesham
Vale of Evesham Asparagus
produce the fast-growing spears that are
960's is given Protected
with 240 acres inGeographical
Bretforton Indication characteristic of the flavour and texture produced
alone.modern day (PGI) status.
in the region. It is this combination of soil and
e Inn, The rise of supermarkets with climate that produces the high-quality asparagus
way, year-round availability of asparagus
production that the region is known for.
is matched by an interest in seasonal
ragus local food and the British Asparagus
Festival around the Vale of Evesham. *All products using the name “Vale of Evesham
ined. Asparagus” and using the PGI logo will have to
2006 conform with the specification.
The Vale Asparagus Festival
Events
The Valley Asparagus Colour Run
www.thevalleyshopping.co.uk
A family-friendly fun run enjoying the sights, sounds
and smells of the stunning Worcestershire countryside.
During the asparagus season there are several themed
events that take place throughout the Vale of Evesham,
meaning it’s not just cooking and meals you can enjoy!
Asparabus Tours
Great British Asparagus Run www.dudleys-coaches.co.uk
The tours, complete with asparaguide, consists
Not only celebrating St George’s Day, but also
of: a morning coffee break; learning about the
the start of the award-winning British Asparagus
vegetable’s history; touring the Vale countryside;
Festival in the Vale of Evesham. It also signals
a lunch break in Evesham; visit a local asparagus
the start of the ‘Turn the Vale green for the Gras’
grower, experience an asparagus cookery
campaign – aiming to turn Worcestershire’s iconic
demonstration and a chance to purchase fresh Vale
buildings, businesses, and residents’ homes, green.
“Gras” straight from the farm shop.
Everyone are encouraged to go green for the gras.
Famous Fleece Asparagus Auctions
Every year, the “100” round is transported in a www.thefleeceinn.co.uk
Worcestershire-made Morgan car on a Royal
Worcester plate to a different venue where the
spears are donated as a gift. Over the years, the
festival and gras has been invited to
• The Houses of Parliament
• Stratford Upon Avon to celebrate Shakespeare The Pebworth Morris and the Bretforton Silver Band
• Buckingham Palace entertains the crowds as the season’s best and
• Fortnum and Mason freshest local asparagus is auctioned. All the produce
is donated by local growers and the money raised
• The Royal Hospital, Chelsea
helps towards the band’s instruments.
• European Parliament in Brussels
On the launch day, family celebrations are held
in the morning at The Fleece Inn alongside
Vale of Evesham Food & Drink Festival
classic and vintage cars.
www.eveshamfoodfestival.co.uk
Bringing together the Vale of Evesham’s finest food
and drink producers.
Asparagus Family Fun Day
www.thefleeceinn.co.uk National Morris Weekend
Plenty of family fun, live music and the infamous
www.nationalmorrisweekend.co.uk
Asparagus Eating Competition!
A multi-side national festival of Morris Dancing.
Where to buy
Chadbury Farm Shop & Café
Worcester Rd, Evesham, WR11 4TD
The best way to get your hands on Vale of 01386 446705 | chadburyfarmshop@btconnect.com
Evesham Asparagus is to purchase it from one of www.chadburyfarmshop.co.uk
the numerous farm shops and independent food
Local asparagus
stores in the district. Vale of Evesham Asparagus
is most prominent between April and June but it’s
not uncommon to see it sold just outside this prime Cravons
window. Craycombe Farm, Evesham Rd, Fladbury, Pershore,
In addition to buying the vegetable loose, there are WR10 2QS
many tasty creations produced locally inspired by 01386 860060
the green ‘gras’, including pork pies, sausages and Local asparagus
preserves. Don’t knock them until you’ve tried them!
Below is a selection of local establishments where it’s Ellenden Farm Shop
possible to buy the freshest vegetables and
Evesham Rd, Evesham, WR11 8LU
associated products
01386 870296 | shop@ellendenfarmshop.co.uk
www.ellendenfarmshop.co.uk
Asparagus sellers Home-grown asparagus
Fruit Salad – Greengrocer
Broadway Deli
48 High St, Pershore, WR10 1DP
29 High Street, Broadway, WR12 7DP
01386 552148
01386 853040 | info@broadwaydeli.co.uk
Local asparagus
www.broadwaydeli.co.uk
Local asparagus
Gwillams Farm Shop
Ombersley Rd, Bevere, Worcester, WR3 7RH
Castle Nurseries Farm Shop
01905 756490 | gwillamsfarmshop@yahoo.co.uk
Leelands, Broadway Road, Evesham, WR11 7RN
www.gwillamsfarmshop.com
01386 446537 | margaretingham1997@gmail.com
Local asparagus
castlenurseriesfarmshop
Local asparagus
Clive’s Of Cropthorne
Clive’s Of Cropthorne, The Heath, Cropthorne, WR10 3NE
01386 860439 | rich@clivesfruitfarm.co.uk
Clive’s Of Cropthorne
Local asparagus
Asparagus / associated
Hampton Farm Shop
Pershore Rd, Evesham, WR11 2NB
product sellers
01386 41540 | info@hamptonfarmshop.com
www.hamptonfarmshop.com
Local asparagus
K & J Mason & Daughters – Greengrocer
Pershore Retail Market, Pershore, WR10 1EY
01386 555805
Local asparagus
Round of Gras
Bretforton Road, Badsey, WR11 7XQ Abbey Butchers
01386 830206 10 High Street, Pershore, WR10 1BG
www.roundofgras.co.uk 01386 554349 | ken@kctallis.wanadoo.co.uk
Fresh asparagus, online shop, takeaway, deliveries abbeybutchers.pershore
Fresh asparagus, asparagus sausage, quiche,
The Evesham Farm Shop burgers and pork pie – selling in shop and deliveries
28 High Street, Evesham, WR11 4HJ
07826365056 | 28highstreet Croome Cuisine
Local asparagus Pond Farm, Church Lane, Whiitington, WR5 2RQ
01905 350788 | info@croomecuisine.com
The Farm Shop at Stoulton www.croomecuisine.com
Worcester Road, Stoulton, Worcester, WR7 4RW Online shop – NEW for this year - Asparagus Cheese
01905 840995 | angelalusted@btinternet.com
Local asparagus Feli’s Bar & Restaurant
Stoulton, nr Pershore, WR7 4RJ
01905 840647 | bookings@felisrestaurant.com
www.felisrestaurant.com
Online shop, takeaways – including NEW
Worcestershire Asparamac and Hawbridge cheese,
The Queen Elizabeth Inn
Hussingtree Gin
Main Street, Elmley Castle, Nr Pershore, WR10 3HA
Hussingtree Blends Ltd, Tythe Barn, Martin
01386 701251 | qe@queenelizabethinn.co.uk Hussingtree, Worcs, WR3 8TQ
www.elmleycastle.com 07903 425859 | tipple@hussingtreegin.co.uk
Fresh asparagus, takeaway food menu and fresh www.hussingtreegin.co.uk
food boxes for collection or delivery
Asparagus Gin
Local Growers
Revills Farm Shop Evesham Vale Growers Ltd
Bourne Road, Defford, WR8 9BS Birmingham Road, Blackminster, Evesham, WR11 7TD
01386 750466 | darren@revillsfarmshop.co.uk 01386 830967 | david@eveshamvalegrowers.com
www.revillsfarmshop.co.uk www.eveshamvalegrowers.com
Fresh home-grown asparagus, asparagus & cheese A farming enterprise covering 2500 acres of spring
scones, quiches – selling in shop and deliveries onions, tomatoes, courgettes, fennel, asparagus
and combinable crops in and around the Vale of
Evesham. They grow, pack and market to ma jor
Spot Loggins Ice Cream
multiple retailers such as Sainsburys and Morrisons,
Bond Industrial Estate, Wickhamford, Evesham, food service companies, and wholesale markets
WR11 7RL
01386 830123 | spotloggins@btinternet.com
www.spotloggins.com
Asparagus Ice cream
The Fleece Inn
The Cross, Bretforton, Nr Evesham, WR11 7JE
01386 831173 | info@thefleeceinn.co.uk
www.thefleeceinn.co.uk
Hot food delivery service (Fri – Sun) including
asparagus meals and fresh asparagus; Fleece TV Westgrowers Ltd
(Facebook) 7pm every evening featuring asparagus
related events, activities and interviews throughout 07814028236 | caroline.hulland@westgrowers.co.uk
the season A grower-owned co-operative of 8 asparagus and
cherry growers based in Worcestershire. From their
packhouse in Pershore they supply customers with
Wayside Farm Shop and Tearoom over 350 tons of asparagus over a 10 week season
50 Pitchers Hill, Wickhamford, Evesham WR11 7RT during April, May and June
01386 830546 | info@waysidefarmshop.com
www.waysidefarmshop.com Red Star Growers Ltd
Fresh asparagus, asparagus sausages, quiche, Woodfield Farm, Birlingham, Pershore, WR10 3AG
scones, jam – selling in shop and deliveries 01386 757444 | james.revill@redstargrowers.co.uk
www.redstargrowers.co.uk
A successful marketing company who specialise in
the growing and packing of fresh produce. They
grow their produce locally which includes asparagus,
green beans, salad onions, lettuce, courgettes and a
range of other small crops
How to cook it How to…
Blanch (or Boil) Asparagus
People tend to have their favourite method for
cooking asparagus, and for most people that
method is steaming. Why not try one of the
methods below and find a tasty new way to Blanching, or briefly submerging vegetables in
prepare these green delicacies once known as boiling salted water, can be a wonderful way to
the food of Kings. cook asparagus. By cooking asparagus quickly in
truly boiling water and then fully chilling it in ice
water, you can “set” the green colour.
Bring a large pot of salted water to a boil, drop
asparagus in and cook until just tender, anywhere
from 1 to 4 minutes depending on thickness. Drain
and put asparagus in ice water until fully cool.
Remove asparagus from ice water and pat dry.
Then they are ready for service.
Grill Asparagus
Grilling asparagus is a great way to preserve its
grassy flavour - and introduce a smoky edge in
the process.
Simply toss trimmed or peeled asparagus spears
with a bit of vegetable oil and put them on a hot
grill. Cook, turning to brown evenly, until tender,
about 10 minutes total. Sprinkle with salt and/or
lemon juice and serve hot or at room temperature.
Microwave Asparagus
Microwaving asparagus cooks them in a similar
way to steaming.
Set asparagus in a microwave-safe baking dish,
add 2 tablespoons of water, cover, and microwave
No matter how you cook asparagus, you’ll want on high setting until tender, which should take
to start off by either trimming the asparagus or about 2 to 3 minutes. Leave standing and covered
peel the asparagus stalks before cooking! for about 3 minutes and they will be ready to eat.Pan-Roast Asparagus Steam Asparagus
Pan roasting is a combination of steaming and Asparagus is usually steamed as whole stalks,
sautéing and gives you the browned edges of but it can be steamed cut into bite-size pieces, if
grilled or roasted asparagus without the hassle of you like. Whether you steam it whole or chopped,
heating up a grill or oven. place asparagus in a steamer rack and set over
boiling water.
Heat some cooking oil or butter in a large frying
pan over high heat. Add asparagus, cover, and Cover and cook until asparagus is tender, 4 to
cook, shaking the pan now and again, until 8 minutes depending on the thickness of the
asparagus is browned and tender, should take asparagus stalks.
about 10 minutes.
Stir-Fry Asparagus
Stir-frying brings out the nutty edge of
asparagus’ grassy flavour.
Cut asparagus into 1 to 2 inch lengths. Heat a
wok or large frying pan over a high heat, add
cooking oil and when it is hot enough to shimmer
toss in the asparagus. Cook, stirring pretty much
Roast Asparagus constantly until asparagus is tender and browned
on the edges, 3 to 5 minutes depending on
Put asparagus in an oven proof dish and cook thickness of asparagus.
until tender. Just add a little cooking oil to the
If you want to include garlic, green onions, ginger,
asparagus to keep it from drying out in the oven. or other aromatics, add them right before adding
Sprinkle with salt and maybe a squirt of lemon the asparagus and let them sizzle for just a minute
juice before serving and enjoy. before tossing in the asparagus.
Sauté Asparagus
Cooking asparagus over high heat while stirring
often leads to tender, bright green bites. This
method works best with asparagus that has first
been cut into 1 to 2 inch lengths.
Heat a large frying pan over a high heat, add
cooking oil or butter and asparagus and cook,
stirring, until the asparagus is tender, usually
taking about 5 minutes depending on how thick
the spears are.Recipes
The versatility of asparagus makes it a wonderful Gus says...
ingredient to work with. The variety of methods
to cook it, discussed previously, is evidence that Why not try asparagus with smoked
it can be enjoyed in multiple ways. salmon for a succulent main course…
Revills’ Asparagus “Twiglets”
Ingredients
• 1 round of Revills’ homegrown fresh asparagus
• 4 sheets of filo pastry
• Melted butter
There are an abundance of recipes incorporating
asparagus to choose from, so there’s no excuse • 1 tbsp poppy seeds
not to purchase the local delicacy and produce a • 1 tbsp sesame seeds
quick and easy healthy meal for all the family to • 2 tbsp garlic mayonnaise or your favourite dip
enjoy.
Method
1. Preheat the oven to 180°C / 350°F / Gas 4
2. Clean and trim asparagus.
3. Cut the filo pastry into squares, slightly shorter
than the length of the asparagus spears.
4. Brush each filo square with melted butter
5. Roll each asparagus spear in a square of
Over the next few pages are some classic recipes
pastry.
from businesses closely associated with the
British Asparagus Festival for you to try at home. 6. Place the asparagus spears on a baking sheet
and brush with more melted butter.
Visit www.britishasparagus.com/#cook to find
7. Sprinkle half the asparagus
recipes allowing you to eat asparagus in a
spears with poppy seeds and
different way every day of the 8 week season!
the other half with sesame
seeds.
Gus says...
8. Bake for 10-15 mins until
golden brown.
9. Remove from oven, cool
Why not try asparagus with hollandaise slightly and serve with
sauce for a tasty starter. mayonnaise or dip.Salad of Birlingham asparagus Asparagus soup
with deep fried poached egg simple and seasonal
and balsamic vinegar Perfect to make when asparagus is in season
in the spring. It’s easy to make, tastes delicious
Ingredients and can be served hot or cold. Serves: 2
• 7 spears of asparagus
Ingredients
• 1 poached egg (trimmed)
• 250ml milk
• 1 peeled potato (Maris Piper)
• 250ml cream (double)
• Butter
• 2 shallots, finely chopped
• Salt
• 2 sticks of celery, chopped
• Oil for deep frying
• 1 leek, chopped
• Aged balsamic vinegar
• 1 medium potato, grated
• Red vein sorrell
• 1 garlic clove
• 1 round of fresh asparagus, shredded
• Salt and pepper
Method
1. Boil milk, cream, and potato until it’s soft then
add the asparagus for the last 2 minutes. Stir
occasionally so it doesn’t catch, then add salt
and pepper.
Method 2. In a separate pan, sauté off shallots, celery,
leek and garlic once they are cooked, add to the
1. Poach asparagus in boiling water, salt and
other pan.
butter for 4 minutes.
3. Once all ingredients are cooked and soft,
2. Place the asparagus on a plate.
blend until smooth and adjust seasoning, add a
3. Wrap the poached egg in strips of potato and squeeze of lemon juice if desired.
deep fry.
4. To serve; re-heat gently for 3 – 4 minutes and
4. Season the deep-fried egg and place on top of serve hot in warmed soup bowls or serve chilled.
the asparagus.
5. Garnish with diced cooked pancetta or crème
5. Drizzle with 12-year-old balsamic vinegar. fraiche and some cooked asparagus and serve
6. Garnish with red vein sorrel. with warm crusty bread.Asparagus spring pasta Mexican loaded sweet potatoes
A super quick and easy dish for those mid-week with British asparagus
meals that requires little preparation time.
Serves: 2 | Preparation time: 20 minutes
Serves: 4 | Preparation time: 5 minutes
Cooking time: up to an hour, depending on the
Cooking time: 15-20 minutes size of your sweet potatoes
Ingredients Ingredients
• 400g asparagus • 2 large sweet potatoes
• 170g frozen peas • 2 tbsp olive oil
• 350g pappardelle pasta • 1 small red onion, chopped
• 2 knobs of butter • 1 tsp hot, smoked paprika
• 1 tbsp olive oil • 1 tsp ground cumin
• 4 echalions, finely chopped • 1 red pepper, deseeded and chopped
• 2 garlic cloves, crushed • 1 small tin sweetcorn, drained
• 200ml crème fraiche • Sriracha
• Handful of chopped mint • Tahini
• Salt and freshly ground black pepper • 3 tbsp chopped coriander
• Parmesan, grated • 1 round of asparagus
Method: Method
1. Put a large pan of water onto boil for the 1. Preheat the oven to 190°C. Prick the sweet potatoes
pappardelle. While you wait, trim the ends off the all over and put on a baking tray lined with tin foil.
asparagus and chop into 2-3cm pieces. Bake in the oven for 40 minutes or so, until you can
easily pierce with a knife. Cooking time will depend
2. Once the water has come up to boil, blanch
upon the size of the sweet potatoes.
the asparagus and the peas for 2-3 minutes
and then place in a bowl of ice-cold water. 2. Meanwhile, heat the olive oil in a large frying pan.
3. Keep the pan of water on the hob and boil Add the red onion and sauté for five minutes or so.
the pasta according to pack instructions. Add the spices and cook for a further minute.
4. Meanwhile, melt the butter in a frying pan, then 3. Cut the asparagus into 5cm lengths. Add the
add the olive oil, shallots and garlic and gently fry red pepper and asparagus to the pan, reserving
for 5 minutes until soft. the tips, and cook for a further 5 minutes. Add the
sweetcorn for the last 2 minutes to heat
5. Add the crème fraiche to the pan and stir to
it through.
gently warm through making sure it doesn’t
split. 4. When the sweet potatoes are almost ready, put
6. Add the fresh chopped mint, asparagus and the asparagus tips on the baking sheet with the
peas to the pan and stir through along with a little sweet potatoes, drizzle with 1 tsp olive oil and roast
of pasta water to loosen the mixture up. for 5-10 minutes.
7. Once the pasta is cooked, drain well and add to 5. To assemble, split the sweet potatoes
the sauce. Season to your liking and then serve lengthways, fill with the mixture from the pan. Top
with a grating of parmesan, a sprinkle of more with the roasted asparagus tips and drizzle with a
fresh mint and a drizzle of olive oil. little sriracha and tahini. Add coriander on top.www.valeandspa.co.uk/asparagus
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