The mighty Asparagus...

By the time may 1st comes around I can usually be quite self-assured that I can peel the under trousers away from my bottom half that have been acting as a second layer of skin underneath my jeans since the start of October. Gloves are only being held up by the shape of my fingers, due to many months’ worth of protection from chill blanes and the many Siberian winds ready layers of clothing that encase my top half are drastically reduced.
But no, not this year and it is not only me that requires further protection from our unpredictable weather as our first early crop of potatoes found out as them were lovingly wrapped up and tucked in due to the impending frosts that we were forecast at the weekend.

Normally I would class myself as a passive enduring soul who relishes in the slow speed that life sometimes takes, but even my most patient attributes are being vigorously tested this spring as it seems that most things in my humble kitchen garden are determined to stay quite cosy underneath their warm blanket of soil and are in no rush to produce any kind of edible goods what so ever.

I think this is the reason why I have never attempted to grow Asparagus. Although my love for this fresh tasting vegetable causes me to buy it most weekends when it’s in season, the thought of waiting possibly two years if not more for this perennial to mature into a pickable stage is too much for me to endure. Fortunately for me many markets, green grocers and supermarkets are stocking well-bred and perfectly straight stems in their ultimate prime of life.

I see a pattern forming as I find myself munching on a raw asparagus spear as I write, with my increasing inability to perform even the short task of cooking this highly regarded vegetable, I set myself two different dishes, both that required me to rekindle the abstinent fire inside of me so that not only would I stop eating things raw standing in front of the fridge but so that I would be able to regain the persevering state that is required when growing vegetables and flowers from seed.

Not necessarily a long winded dish, but risotto desires a need of constant attention and a certain amount of nurture. I found a great amount of solace in stirring the small plump grains of rice with the hot stock until they become more tender and soft to the bite.  For twenty minutes allow yourself like the risotto rice to become absorbed by the great Italian methods of cooking and in no time at all you will find yourself eating something that feels like it has been quietly enriching itself all day on the stove.

Asparagus quiche is again no brain teaser but it still requires a watchful eye and a tender hand.
Rushing the case will only result in tough and inconsistent pastry. Tenderly mix together the short crust pastry, Restrain yourself from using your pastry straight away, always chill in a fridge to reduce shrinkage and improve crispness and finally patiently wait until your filling is set and slightly golden on top.

Asparagus Risotto

125g risotto rice
250g asparagus – woody ends remove and chopped into small pieces
2 spring onions - trimmed and chopped
750 ml hot chicken / vegetable stock
Butter
Olive oil
Parmesan
A jar of grilled artichokes

Put your stock into a pan and keep on a medium heat so it is slowly bubbling away constantly.
Place a knob of butter and a glug of olive oil into a heavy based pan on a medium heat.
Once the butter is just melted and about to foam add the asparagus, onions and the risotto rice, stir well to ensure everything has a good coating of butter and oil.
Add the hot stock a ladle full at a  time and stir well, only adding the next ladle full of stock once the rice has absorbed the last. Continue to use up the stock until the rice is cooked, this should take about 20 minutes.
Once finished take away from the heat and add another knob of butter and a small handful of parmesan. Garnish with a few artichokes and more parmesan if required.

Asparagus quiche

Short crust pastry –

Take 8oz plain flour, a pinch of salt, 2 stems of chopped rosemary leaves and 4oz of chilled butter and rub together until the butter begins to become incorporated with the flour. Start to sprinkle over 2 tablespoons of cold water and gradually bring the pastry together only adding more water if needed and using as little kneading as possible, shape into a rectangle and chill in the fridge for a minimum of one hour.

Filling

3 eggs (I used duck eggs so if using chicken I would use 4)
2 tbls Greek yoghurt
Milk
Salt and pepper
A bunch of asparagus spears chopped, but leave about four whole for decoration on top
2 spring onions - chopped
1 large handful of grated cheddar cheese
1 small handful of grated parmesan
A handful of cooked peas or broad beans

Once your pastry has chilled remove from the fridge and use it to line a 7 inch fluted loose based tart dish, put back in the fridge again for about 20 minutes.
Preheat the oven to 160 ( fan ), remove the case from the fridge, fill with grease proof baking paper and baking beans and blind bake for twenty minutes. Once cooked remove the paper and the beans and leave to rest whilst you make the filling.
Beat the eggs with a pinch of salt and pepper and the Greek yoghurt in a jug. Make the mixture up to half a pint by adding as much milk as necessary.
Put your chopped asparagus, spring onions, both cheese’s and your peas/beans into your half backed pastry case then pour over the egg mixture.
If desired decorate the top of the quiche with the remaining whole asparagus spears and bake in the oven for around 40 minutes or until the middle is set and the top is slightly golden.