Soon we will be have fresh English Asparagus


2015_0526reading0001 wonderful asparagus quiche with salad potatoes prepared with wild garlic leaves garnished with chive flowers

Anthony Sargeant is looking forward to the beginning of the Asparagus season – only a month or so to go. This meal was cooked last June using fresh local Asparagus and local ham in the Quiche – served here with potato salad to which wild garlic leaves have been added and a mixed green salad – and a garnish of purple chive flowers. Wild garlic grows in abundance along the lanes and byways of Shropshire around the house – it has a short season but it is free so why not use it (don’t pull up the bulbs though just cut the leaves and flowers – oh yes and a ps if it doesnt smell of mild garlic it is not wild garlic)


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