It’s spring! And it is very welcome.
I have had enough of parsnips and carrots and potatoes… all those underground vegetables that tide me over until this season’s produce arrives. Bought my first bunches of asparagus last week and am ready for a whole new set of recipes to use them, starting with this one from the cookbook of the month: Simple.
This was delicious. The goat cheese went with the steamed asparagus very well and I’m going to put lemon butter on other vegetables too, now that I’ve been shown the way. Maybe next time I’ll chop the asparagus and toss all the ingredients with pasta… that would be good as well. Anything to get more of this into me.
Start with the asparagus. Snap off the tough ends and steam it for the minimum time possible.
While the asparagus is cooing, measure the butter.
Squeeze in the lemon juice.
Get the goat’s milk cheese.
The asparagus is cooked. Pour the lemon butter over.
Crumble the cheese over and dig in.
Asparagus with English goat’s cheese and warm butter dressing
The perfect summer starter – asparagus with a buttery dressing of lemon and goat’s cheese
Serves six to eight
This does require last-minute cooking, but asparagus is on the table in about four minutes.
1kg (2lb 4oz) asparagus
75g (2¾oz) butter
juice of 1 lemon
350g (12oz) English goat’s cheese (a creamy rather than a firm one, with no rind), broken into chunks
Break or cut the woody ends off the asparagus. Bring a pan of salted water to the boil and cook until just tender but still a little firm (or steam it); it should take only about four minutes but it depends on thickness. Meanwhile, melt the butter and add the lemon juice. Lift out the asparagus and drain before dividing between individual plates (or serve on a platter). Distribute the cheese over the top, sprinkle with salt and pepper and pour on a bit of the butter and lemon. Put the rest in a jug and serve with good bread.