Lincolnshire asparagus
Serving size: 4
Preparation time: 15 minutes
Cooking time: 2 minutes
Ingredients:
Featured in:
June 2015
Preparation time: 15 minutes
Cooking time: 2 minutes
Ingredients:
12 large asparagus
300g Cornish clotted cream
The zest of ½ lemon
1 teaspoon of chopped fresh lovage
20 borage flowers
1 tablespoon of raspberry vinegar
3 tablespoons of extra virgin rapeseed oil
Salt and ground white pepper to taste
Featured in:
June 2015
METHOD
Bring a pan of salted water to the boil. Whip the cream with the lemon zest, lovage, salt and pepper until mousse-like and refrigerate.
In a separate bowl, mix the oil and vinegar. Cut the asparagus tips to two inches in length and blanch in boiling water for 1½ minutes. Slice the stalks with a potato peeler to ribbons and dip in the vinegar bowl. Add the boiled asparagus tips and toss together.
Serve with the clotted cream mousse. Gently dip each flower in the vinaigrette.
Archives
We Recommend
Never miss a copy!
Big savings when you take out a subscription.
Celebrate International Women’s Day ![]()
![]()
At the Lincolnshire Showground EPIC Centre on Friday 7th March 2025, 9:30am-12:30pm![]()
![]()
This annual event is dedicated to recognising the extraordinary accomplishments of women who have achieved something incredible from their Lincolnshire roots.![]()
![]()
Hosted by chef and food campaigner Rachel Green, Celebrity Chef, speakers include Catherine Hobson - Author, "Take Away the Fear", Nicky Van Der Drift – CEO, International Bomber Command Centre, Nikki Cooke – CEO, LIVES and Sarah Hardy Holistic Therapies, Bingham. – talking about A Positive Life! method. ![]()
![]()
Tickets: General Admission £22, LAS Member £20, Table of 10 £200. Ticket price includes a selection of pastries, fresh fruit and refreshments.
