British Asparagus Season is in full swing, and this week we will have Claremont Farm asparagus from the Wirral available to purchase in the Deli.
The late spring discovery of St. George’s mushrooms is of great excitement in our kitchen. A great Spring mushroom that can usually be found several weeks either side of St. George’s Day. As luck would have it, their appearance coincides perfectly with the British Asparagus season. Combining these two delicious, highly seasonal ingredients in a very simple dish makes for a plate of spring happiness!
Try our recipe, using these delicious ingredients that can be found in The Deli this week:
Asparagus with St. George’s Mushroom
on toasted sourdough.
What you will need:
About 200g St. George’s Mushrooms
1 x bundle of British Asparagus, trimmed with the woody end broken off and cut in half
2 x tbsp olive oil – we used locally sourced Dalussia, which is now available in the Deli!
Fresh thyme – finely chopped.
1 x small clove of garlic – finely chopped
2 thick slices of Sourdough bread toasted – we used our favourite, Lovingly Artisan 5 Grain Sourdough (which can also be purchased at The Deli)
How to cook:
Clean, trim and halve the mushrooms.
Bring a saucepan of water to the boil, add a little salt, then the asparagus, and cook for 2-3 minutes until just tender.
Heat 1 tbsp olive oil and half of the butter in a frying pan over a low heat, add the chopped garlic and cook gently for 1 minute.
Add the mushrooms and sauté gently until they are tender, and the liquid they release has evaporated.
TOP TIP – St. George’s mushrooms need a fair bit of cooking and don’t contain that much water, so keep the heat low to avoid drying them out before they’re cooked through.
Add the rest of the butter, fresh thyme and then the asparagus.
Season with salt and freshly ground black pepper, and toss gently for a minute or two to coat all your asparagus in the lovely garlicky, herby butter.
Pile high on to your hot buttered sourdough and drizzle with the rest of your olive oil.