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
4-6 spring onions, depending on size
50g goat’s cheddar
Salt and black pepper
- Start by heating the oven to 210°C/Gas 7.
- 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.
- 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.
- 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