The month of May most certainly has proved to be one to remember for many reasons, two bank holidays, extended lockdown and soaring temparatures too.
For those who enjoy dining alfresco and don't want to be a slave to the kitchen our talented resident Chef Tim Bilton finishes off the week with his final recipe using one of his favourite vegetables, Asparagus.
Griddled Asparagus with sautéed summer mushrooms, broad beans and mushroom mayonnaise
Serves 4
16 Asparagus spears
30g Broad beans shelled
50g Parmesan cheese
Handful Rocket, watercress or any baby leaf salad
Mushroom mayonnaise
250g Mushrooms sliced
Splash Balsamic vinegar
50g Mayonnaise
Drizzle Olive oil
Salt and pepper
200g Mixed summer mushrooms
20g Butter
Drizzle Olive oil
In a pan heat the olive oil and sauté the mushrooms until light golden brown, place into a colander and allow to-drain.
Place into a food processer add the balsamic vinegar and blitz until smooth add the mayonnaise and mix through until smooth.
Heat the griddle pan over a high heat and place the asparagus in the pan and cook until the asparagus starts to char.
Turn over and cook for a further 2 minutes.
Sauté the mushrooms with the olive oil and butter and season with a little salt and pepper.
Place four asparagus spears onto four plates scatter with broad beans, grate over or shave the Parmesan cheese.
Add a dollop of mushroom mayonnaise, scatter over the rocket (salad) and drizzle with a little olive oil.
