Trim the woody ends from the asparagus then peel off the tougher outer skin at the base of the spears.
Place in a roasting tray and roll in olive oil, add a few small dabs of butter and season.
Place in a pre heated oven to bake at 180 degrees timings vary depending on the thickness of the spears but usually 8-12 mins.
While the asparagus is baking add wild garlic leaves, mint, capers, extra virgin olive oil, lemon juice, dijon mustard and a small amount of good vinegar to a blender and blitz into a paste.
I also added some garlic mustard (jack by the hedge), another edible foraged plant I found close by the wild garlic, you could also add other foraged edibles or other soft herbs such as tarragon, parsley or chervil.
Serve with the baked asparagus
No comments:
Post a Comment