The British asparagus season is a short but highly awaited crop that runs from late April, to Summer Solstice in June.
Asparagus has been grown on Slade Farm for over 20 years. The rich and sandy soil in our fields across Hampshire and West Sussex enables the crop to develop a uniquely sweet and earthy taste, making Slade Farm Asparagus an absolute favourite. When each spear reaches just the right height it is harvested carefully and skilfully by hand. Picked daily, it is then packed and delivered to our customers within 24 hours to ensure maximum freshness.
We supply farm and village shops, Greengrocers, Wholesalers and Caterers all across the South East and London. Bundled in 250g bundles and weighed loose by the kilogram, we would be delighted to help you.
GET IN TOUCH
We would be delighted to supply you, please get in touch.
Call Sophie Davey 07830 412806 or email hello@sladefarmasparagus.com
WHY CHOOSE LOCAL?
Eating locally sourced produce offers many benefits:
Taste and Quality: Local produce is harvested at peak ripeness, resulting in better flavor and higher nutritional content compared to items that have traveled long distances.
Seasonality: Eating locally encourages consumption of seasonal fruits and vegetables, which can lead to a more varied and balanced diet.
Environmental Impact: Locally sourced produce typically requires less transportation, reducing carbon emissions and the overall environmental footprint associated with food distribution.
Support for Local Economies: Buying from local farmers and markets helps support the local economy, keeping money within the community and fostering job creation.
Connection to Community: Purchasing from local producers fosters a connection to the community and helps consumers learn more about where their food comes from.
Reduced Chemical Use: Many local farms use sustainable practices and fewer chemicals, resulting in healthier produce and a safer environment.
Biodiversity: Supporting local farms can help maintain diverse agricultural practices and preserve heirloom varieties that might not be commercially viable on a larger scale.
ASPARAGUS TIPS
HOLLANDAISE SAUCE
INGREDIENTS
125g butter
2 egg yolks
½ tsp white wine vinegar or tarragon vinegar
Squeeze of lemon juice
Pinch of cayenne pepper
METHOD
Serves: 2 people
Preparation Time: 10 mins
Step 1 Melt the butter in a saucepan and skim any white solids from the surface. Keep the butter warm.
Step 2 Put the egg yolks, white wine or tarragon vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins.
Step 3 Remove from the heat and slowly whisk in the melted butter bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
ASPARAGUS RISOTTO PRIMAVERA
Credit: Lorie for Lemons and Zest
INGREDIENTS
1 litre of vegetable stock
100g unsalted butter, diced
2 medium onions finely diced
2 cloves garlic, finely minced
250g Arborio risotto rice
150g peas (ideally fresh)
1 bunch of asparagus, sliced on an angle
4 spring onions, sliced on an angle
100g mascarpone
85g Parmesan cheese grated
Salt and pepper
METHOD
Serves: 4 people
Preparation Time: 30 mins
Step 1 Melt the butter in a heavy pan and add the onion, and garlic and cook until soft. Add the risotto rice and cook for a couple of minutes until coated in the butter. Gradually add the vegetable stock, stirring throughout. After about 15-20 minutes of stirring and simmering you will have used nearly all of the stock. Taste your risotto and if you are happy with the texture (soft but with a slight bite), remove it from the heat.
Step 2 Boil a pan of water and blanche all the green veg apart from the spring onions for 30 seconds. Drain and tip into the risotto.
Step 3 Put the risotto back over a moderate heat and stir in the rest of the stock and spring onions and let everything heat through.
Step 4 Finally, stir in the mascarpone and the grated parmesan. Season with salt, coarsley ground black pepper and top with some parmesan shavings to serve.
ASPARAGUS TARTLETS WITH GOATS’ CHEESE AND ROCKET
Credit: British Asparagus
INGREDIENTS
375g ready rolled puff pastry
1 tbsp flour
125g asparagus
-trimmed and cut into 2 inch pieces
75g sun dried tomatoes
-roughly chopped, plus 1 tbsp oil from the jar
125g goats’ cheese, crumbled
2 handfuls of rocket
balsamic vinegar, to drizzle
METHOD
Serves: 4 people
Preparation Time: 25 mins
Preheat the oven to 230°C.
Step 1 Cut the pastry into 4 rectangles and place onto a floured baking tray. Score the edge of each rectangle with a sharp knife.
Step 2 Mix the asparagus with the sun dried tomatoes and a little of their oil. Divide the asparagus and tomatoes between the 4 pastry rectangles and top each with goat’s cheese. Place in the oven for 12-15 minutes.
Step 3 Remove from the oven. Toss the rocket in a little balsamic vinegar and place on top of the tartlets.
ROASTED ASPARAGUS WITH HAZELNUT AND FETA
Credit: British Asparagus
INGREDIENTS
30g hazelnuts
500g asparagus
2tbsp olive oil
Salt and pepper
Leaves from a small bunch of parsley
Zest of 1 lemon
1 garlic clove, crushed
100g feta
METHOD
Serves: 4 people
Preparation Time: 25 mins
Preheat the oven to 200°C.
Step 1 Place the hazelnuts on a small roasting tray and place in the oven for 5-7 minutes until golden brown. Keep an eye on them to make they don’t burn. Once browned set aside.
Step 2 Trim off any woody ends from the asparagus and place in a roasting tray. Drizzle with the olive oil and season with salt and pepper. Roast in the oven for 5-6 minutes until crisp but still tender.
Step 3 Meanwhile, coarsely chop the roasted hazelnuts and parsley and place in a bowl along with the lemon zest and crushed garlic. Slowly drizzle in 1tbsp olive oil and stir to combine.
Step 4 Once the asparagus is done, place on a plate and top with feta and gremolata, season and enjoy.
