We are now in the midst of the asparagus season at Claremont Farm on the Wirral and Mo is in her element. She’s been experimenting with the beautiful white version that we normally only see in posh restaurants in this country, so here is her post!
Ingredients
2 tbsp olive oil
2 leeks, cleaned and sliced (grit not very nutritional hey Sarah?)
500g Claremont Farm white asparagus (or however much you can afford!) peeled and cut into 1” chunks
2 stalks of lemon grass, finely chopped
1 litre veggie stock
80ml sherry
juice of ½ lemon
40g ground almonds
salt and WHITE* pepper to taste
Serves 4
Fry the leeks in the oil until soft, add the asparagus and fry for a little longer (while tasting the sherry that you've had a the back of the cupboard for few years aka Michael McIntyre syndrome).
Add the rest of the ingredients and bring to the boil and simmer until asparagus is tender.
Blend until smooth, may need to sieve if you haven't got a super dooper blender like me!!
Season and enjoy, try to visualise you are in a Spanish Villa. (Can be served hot or cold).
* Yes, Mo promise I will try it with white pepper instead of black even though I find it really strong!
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