Supper prepared by Anthony J Sargeant in April 2018. English Asparagus with sliced chicken breast, wing and crispy skin with new potatoes. Asparagus is in season and fresh straight from the fields it is so much better than imported asparagus flown from around the world all year long.
Such a simple meal. Anthony Sargeant put this together yesterday evening (it would be pretentious to call it ‘cooking’) – fresh English asparagus from a local Shropshire farm, a poached egg, some local ham, and a spoonful of hollondaise. So simple.
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)
My best friend made this delicious simple meal last night. Although it may seem simple the quiche requires some skill. Light crusty pastry filled with soft creamy filling saturated with local seasonal asparagus. served with a mixed salad and new potatoe salad infused with wild garlic leaves picked from the woodland hedgerow just down the road. All scattered with purple florets from chives which is in flower in the garden at the moment. Just delicious, and washed down with a Pinot Noir from New Zealand. Eaten in the evening sunshine.