Lincolnshire asparagus and charred peppers salad
METHOD
Place the peppers directly on a burner on low flame and keep turning them every 20-30 seconds until all the skin is charred, place them in a plastic bag and let cool down before peeling.
Roughly chop the red onions and place in a deep based pan with the vinegar and 100ml water. Cook on medium heat until most of the liquid has evaporated, then set aside to cool down.
In a bowl mix the oil, tarragon and mustard, add the red peppers and refrigerate for 1 hour.
Before serving take the peppers out of the fridge, cook the asparagus in salted boiling water for 3 minutes, drain and add to the peppers.
Serve with wedges of cherry tomato and pickled red onion.
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Celebrate International Women’s Day ![]()
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At the Lincolnshire Showground EPIC Centre on Friday 7th March 2025, 9:30am-12:30pm![]()
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This annual event is dedicated to recognising the extraordinary accomplishments of women who have achieved something incredible from their Lincolnshire roots.![]()
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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. ![]()
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Tickets: General Admission £22, LAS Member £20, Table of 10 £200. Ticket price includes a selection of pastries, fresh fruit and refreshments.
