Thursday, 16 May 2013

Hop Shoots and Asparagus.

With not enough asparagus in the garden for four starters to accompany the venison I decided to bluk it up a bit with some hop shoots.
I steamed the asparagus,  thicker stems in first, for a few minutes and then added the skinny stems (you don't get this problem with shop bought as they are usually all a similar size!) then for the last 30 seconds or so of cooking add the hops shoots (any leaves picked off).
Take the steamer out of the sauce pan discard the water and add a little butter and olive oil to the hot pan. Roll the cooked asparagus and hop shoots in the metled butter.
Add a squeeze of lemon juice, season and serve.

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