Virgin Caesar

Here's a recipe I created back in May but forgot about it. Sadly the hawthorn flowers are no longer in season, but you can substitute with raw almonds.
This is a fresh nutty salad with plenty of bite and peppery undertones, easy to prepare and wonderfully healthy.

1 stale baguette
500g asparagus
150g fresh peas
200g parmesan
40g hawthorn flowers
2 baby gem lettuce
Extra virgin olive oil
Sea salt and cracked pepper for seasoning

Method:
Slice baguette into 5mm thick pieces and lay out over baking tray, drizzle with a little olive oil and season with salt and pepper. Place in oven set at 160oC for 30 minutes, once cooked leave croutons out to dry for 3 hours. Place a medium pot of water on to boil, snap the coarse bottoms of asparagus off and slice in half lengthways. Once water is boiling add the asparagus and cook for 2-3 minutes till just tender, drain and cool under cold running water. Slice parmesan into thin wedges and separate the gem leaves and wash.
To make the salad you can either make 4 individual salads or one large platter. First lay down torn pieces of gem and evenly distribute the asparagus, followed by breaking croutons and parmesan over salad. Scatter the fresh pea's over salad, then garnish with hawthorn flowers. Lastly season with desired amount of salt and pepper then drizzle over a little extra olive oil and serve.

Asparagus, Cherry Tomato, Lemon and Parmesan Tart

Because of the random behavior of the weather lately some plants are unsure if its winter, spring or even summer. Usually British asparagus doesn't come through till mid may but this year it started very early in MARCH! Thanks to the little heat wave which has now well and truly disappeared England has a mini batch of wonderful asparagus.
Growing up my grandparents owned a asparagus farm and my first memory of eating this vegetable was during lunch at Nana and Grandads place. Nana had just bought a copy of Alison Holst (New Zealand's equivalent to Delia Smith) new cook book which had a recipe for cream of asparagus soup and she decided to give it a go. Being very young I was hesitant to trying new foods and flavours that weren't ice cream or tomato ketchup. But knowing that Nana hadn't once cooked me something I hated I decided to go out of my comfort zone and try this new flavour. Only thing I can remember after tasting the soup is that I liked it very much and wanted more!
This recipe isn't the soup however just a lovely little tart I made up last week.
 
500g asparagus
250g cherry tomatoes
50g butter
50g plain flour
250ml whole milk
100g parmesan grated
1 lemon
1 tablespoon extra virgin olive oil
Sea salt and cracked pepper to season
4 basil leaves 

PASTRY:
300g plain flour
150g butter
50g grated cheddar
1 egg
3 tablespoons water
Pinch of sea salt

METHOD:
Start with making the pastry, place flour, cheddar and salt in large mixing bowl. Cube the butter and add to dry mixture, rub butter into flour till well blended together then add egg and cold water, lightly knead together till only just combined. Wrap pastry in cling film and place in the fridge for 30 minutes to rest.
Grease a fluted flan tin with removable base 30cm in diameter and 3cm deep. Once the pastry has rested roll out on a floured surface till about 4-5mm thick and line the tin with pastry pinch and press down around the edges and refrigerate for a further 30 minutes.
Fill a medium pot with water and place over a high heat to boil and snap the ends off the asparagus. Once water is boiling plunge in the asparagus and cook for 2 minutes, drain and cool under cold running water, slice asparagus in half length ways and cut into 2cm pieces.
Place tomatoes on a baking tray and season with salt, pepper and drizzle over olive oil, roast in oven set at 200oC for 15 minutes.
Mean while with a folk prick the base of the pastry 10 times and line with grease proof paper and fill with rice or dried legumes, bake in oven set at 200oC for 12 minutes. When the pastry is baked remove parchment paper and legumes and bake the pastry for another 6 minutes till golden brown.
Zest lemon on the fine side of the grater then melt butter in sauce pan over a medium heat and add flour and lemon zest. Stir flour into butter till a citrus shortbread aroma fills the kitchen then pour milk in bit by bit all the time stirring to avoid lumps. Once all the milk has been added squeeze in the juice of lemon and add half the parmesan, remove sauce from heat and stir till parmesan has melted.
Pour parmesan sauce into pastry and smooth over evenly, distribute the asparagus over parmesan sauce, sprinkle the remaining parmesan on top and lastly place cherry tomatoes randomly round the tart. Bake in pre-heated oven set at 200oC for 15 minutes, once cooked tear fresh basil leaves over the tart.

Mustard Asparagus:

As a kid my grandparents owned a large asparagus farm in New Zealand, originally they started with strawberries but after several season they realised asparagus picking is less strenuous on the back. I remember the first time I tried asparagus my Nana made a soup from the first of the crop and fell in love with this green immediately.

2 Bunches of Asparagus (around 600g)

2 tablespoon French Dijon mustard

2 tablespoon French whole seed mustard

2 tablespoon balsamic vinegar

½ teaspoon sea salt

100ml extra virgin olive oil

1 sprig of thyme

3 tablespoons water

Method:

Fill a large cooking pot with water and place on a high heat on stove top, while the water is coming to a simmer remove the coarse ends of the asparagus buy holding both end of the asparagus and snapping the coarse end away, the asparagus will break from the coarse end naturally this way, discard the ends of asparagus. In a small mixing bowl place the mustard's, vinegar, salt, oil and water and mix together with a fork till well combined and place aside.

Once the water has come to a simmer add the asparagus and cook for around 4-5 minutes till the asparagus is tender then drain and pour cold water over the asparagus till it has cooled. In a large mixing bowl mix the asparagus and dressing lightly with you hands till the asparagus is coated in the mustard dressing and serve.