In England the asparagus season is short from May to June. So let’s make the best of it.

Here is a Dean Edwards recipe taken from British Asparagus website.

The website is well worth a visit with lots of helpful information and plenty more delicious recipes.

Cooking time: 8 minutes
Preparation time: 10 minutes
Serves: 4

Ingredients

  • 1 tbsp fresh ginger grated
  • 2 cloves garlic crushed
  • Oil for frying
  • 50ml dry sherry
  • 2 tbsp soy sauce
  • 2 bundles British asparagus
  • 200g smoked salmon slices
  • Fresh coriander to serve
  • 1 red chilli sliced
  • 1 lime cut into wedges

Method

1. Fry the ginger and garlic in a little oil for 2-3 minutes then add the sherry and soy. Once the mixture has reduced slightly leave to cool for a few minutes.

2. Trim the ends of the asparagus and coat with a little oil, cook on a pre-heated griddle pan for 4-5 minutes turning until cooked through but still retaining some bite.

3. Cut the smoked salmon into 2 cm thick strips and wrap around the asparagus spears, drizzle over the soy dressing and garnish with some chilli and coriander leaves. Serve with a wedge of lime.

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