Cornwall LivingIssue #86

Hit the spot

A hearty recipe that’s just perfect for the start of summer, from Steve and Lynn Allen of Riverford Home Delivery.

Served as a starter in the Riverford Field Kitchen in Devon, this recipe, according to Steve and Lynn, is simplicity itself. “It makes a perfect lunch with a few slices of chewy, crusty bread and butter. We use a goat’s cheddar as it lends itself well to grating, crumbling or shaving, but a younger, fresher goat’s cheese will still hit the mark.”



1 bunch of asparagus

Olive oil

4-6 spring onions, depending on size

50g goat’s cheddar

½ lemon

Salt and black pepper



  1. Start by heating the oven to 210°C/Gas 7.
  2. Snap the lower stalks from the asparagus then split any larger stems in half, lengthways, so that they are all roughly the same size. Toss the asparagus in a baking dish in just enough olive oil to coat. Season with salt and pepper and roast in the oven for 8-12 minutes (depending on their thickness) until tender.
  3. Trim the spring onions; nip off the root, cut off the darker ends and peel away the first layer of skin. Slice very finely at an angle. Break up the slices with your fingertips.
  4. As soon as you take the asparagus out of the oven, squeeze the lemon juice over it and toss the spring onions through. Then pile onto a plate and either crumble, grate or shave the cheese on top. Then enjoy!



New season bunched onions can be used instead of the thinner spring onions; thinly slice the bulbous base of the onion before dividing up the rings. 

Use a soft, fresh crumbly sheep’s cheese, such as Sussex slipcote, or a feta-style cheese, or some shavings of pecorino.


Riverford Home Delivery

01208 220341