Try serving the steamed spears alongside a fresh soft-boiled egg in which to dip them. It makes a lovely light snack or impressive but simple starter.
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Saw a 'pick your own' on the A21 last Saturday, must admit I was tempted to stop.bognormike said:lovely, we bought some fresh yesterday - steamed lightly, served with a poached egg. Heaven.
Hugh Fearnley whatsisname's recipe in yesterday's Guardian suggested chorizo sausages as well, but didn't have any of that
Sprue (sp?) is the best when you can get it.
It's bundles of much thinner grass, and is usually green for most of its length. A lot cheaper and far more tasty in our opinion.
And Huge Fernleaf Tittingstall can keep his fancy recipes, though I do like him a lot and they are usually excellent.
Simply boiled and dressed with lashings of pre-melted butter and rather more salt than is good for you - and eaten with thinly sliced bread and butter.
Too nice to spoil the flavour with any other ingredients.
IMO 8O
Dave
It's bundles of much thinner grass, and is usually green for most of its length. A lot cheaper and far more tasty in our opinion.
And Huge Fernleaf Tittingstall can keep his fancy recipes, though I do like him a lot and they are usually excellent.
Simply boiled and dressed with lashings of pre-melted butter and rather more salt than is good for you - and eaten with thinly sliced bread and butter.
Too nice to spoil the flavour with any other ingredients.
IMO 8O
Dave
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