Searcys Chefs' Asparagus Trip

Searcys Chefs’ Asparagus Trip

28 June 2019
At the end of May, our chefs Paul, Usman, Darius and Daniel went on a chefs trip to visit an asparagus farm in Norfolk with one of our fruit and vegetable suppliers.

The chefs had a tour of the farm with Allen, who runs the farm. They have been commercially producing asparagus for the over 30 years. The chefs had the opportunity to harvest the asparagus themselves, as well as witness the washing and packing process. Following this, they enjoyed eating some of the asparagus they had picked for lunch in the farmhouse.

Paul, who organised the trip, said “I think as a chef it is very important that you have a full understanding of where produce comes from, and as British asparagus is one of the most seasonal vegetables it was great to have the opportunity to see how it’s being grown. Personally, I don’t think you need to do too much with asparagus. My favourite way to enjoy it is simply cooked in rapid boiling salted water and served with a warm hollandaise, it is also nice with some good Parma ham, a poached egg or grilled on the barbecue.”

Asparagus and Smoked salmon Tagliatelle Recipe
Serves 2

Ingredients:
- 125g dried egg and spinach tagliatelle
- 60g John Ross Jnr smoked salmon, julienned
- 30g baby courgette, thinly sliced
- 30g tenderstem broccoli, blanched
- 4 Norfolk asparagus spears, peeled and blanched
- 5g chives, finely chopped
- 1 banana shallot, finely chopped
- 1 garlic clove, crushed
- Butter
- Olive oil
- Sea salt and freshly ground black pepper
- 20ml fish stock
- 20ml dry white wine
- 50ml double cream
- 3 yellow cherry tomatoes, quartered
Method:
- Thinly slice the asparagus and broccoli stalks, leaving just the flowers and tips. Combine with the sliced courgettes.
- In a large sauté pan heat a little butter and olive oil and sweat off the garlic and shallots until tender. Raise the heat and add the white wine and reduce by half. Add the fish stock and reduce by half. Add the cream and reduce by half. Remove from heat and set to one side.
- Boil a large pan of water with salt and olive oil. Once on a rolling boil cook the tagliatelle until al dente. Drain.
- Return the sauce to the heat and gently warm through. Add the blanched asparagus stalks and tips (reserving 2 tips for garnish), broccoli flowers and stems, courgettes, chives and smoked salmon. Combine with the cooked pasta and season to taste.
- Garnish with asparagus tips, cherry tomatoes, shaved rainbow radishes and a final flourish of olive oil.

Searcys Chefs’ Asparagus Trip