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Asparagus with garlic and ginger butter and a warm new potato salad

Cook Nigel Barden whips up asparagus with garlic and ginger butter and a warm new potato salad in this week's Foodie Fursday!

1 hour, 55 minutes

Last on

Thu 20 Apr 2017 17:05

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English Asparagus with Garlic and Ginger Butter

By Mark Sargeant from The Really Quite Good British Cookbook (Smith and Baxter)


Serves 4

Prep time 10 mins

Cooking time 10 mins

Ìý

Ingredients

600g (1lb 5oz) English asparagus, trimmed of the woody ends

100g (3½ oz) salted butter

2 cloves garlic, peeled and crushed

a small knob of fresh ginger, peeled and grated

zest and juice of 1 lemon

Ìý

Method

1.ÌýÌýÌýÌýCook the asparagus spears in a large pan of boiling salted water until they are just tender with a very slight crunch.Ìý This should take no more than 3-4 mins.Ìý

2.ÌýÌýÌýÌýCarefully remove them from the pan and drain well, then place on a serving dish and keep warm.

3.ÌýÌýÌýÌýIn a small pan, melt the butter and add the garlic, ginger, lemon zest and juice, then season well.Ìý

4.ÌýÌýÌýÌýKeep stirring for a couple of mins, to allow the flavours to infuse and to cook the ginger and garlic, before pouring the sauce over the asparagus.

Ìý

Ìý

Warm New Potato Salad with Mint Leaves and Chives

By Elisabeth Luard from The Really Quite Good British Cookbook (Smith and Baxter)

Ìý

Serves 4

Prep time 10 mins

Cooking time 20 mins

Ìý

Ingredients

500g (1lb 2oz) new potatoes, halved or quartered

5 tbsp extra-virgin olive oil

2 tbsp orange wine vinegarÌý(or substitute white wine or sherry vinegar and a scraping of orange zest - about ½ tsp).

sea salt flakes, to taste

½ tsp black peppercorns, crushed in a mortar and pestle

a handful of fresh mint leaves, torn

about 5 chive stems, ideally with flowers

Ìý

Method

1.ÌýÌýÌýÌýBring the potatoes to the boil in a pan of cold water and cook for 15 mins, until tender.Ìý

2.ÌýÌýÌýÌýDrain and allow to cool slightly, then tip into a serving dish and drizzle the oil and vinegar over, as well as plenty of sea salt flakes and the black pepper.Ìý

3.ÌýÌýÌýÌýToss through the herbs and flowers.Ìý Serve

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Broadcast

  • Thu 20 Apr 2017 17:05