If you are a farm or village shop, wholesaler, caterer or garden centre looking for asparagus we supply all around Hampshire, West Sussex and Surrey. Growing British asparagus is a labour of love. Each spear is harvested by hand when it reaches just the right height. A cool, crisp spring, not too wet, not too dry means that we should be on course for a great crop!
Delivered to your door in bundles or loose as required.
(Green trays must be returned)
GET IN TOUCH
We’d be delighted to support you with all of your asparagus needs!
Call Sophie Davey 07830 412806 or email hello@sladefarmrogate.com
ASPARAGUS TIPS!
Asparagus is a nutrient-packed vegetable. It is a very good source of fibre, folate, vitamins A, C, E and K as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. That’s good news if you’re watching your blood sugar. Here is our guide to everything you will ever need to know about how to prepare and cook asparagus.
STEAMED To steam, place in a steaming basket with a little water underneath. Cover and cook for three minutes.
GRIDDLED Simply drizzle with a little olive oil and turn occasionally.
ROASTED Pre-heat the oven to 220°C, gas mark 7, line a tray with foil or baking paper, lay the asparagus onto the tray, drizzle with olive oil and season with salt and pepper. You can add a couple of fresh cloves of garlic and a little freshly grated of lemon zest. Roast for ten minutes.
STIRFRIED Asparagus is often used in Asian cooking, either in salads or in stir-fries. It needs only a minute or so in a hot wok, so always remember to add it in towards the end of cooking the rest of your dish. A splash of soy and a sprinkle of sesame seeds work well.
RAW You can, in fact, eat asparagus raw and it is a great salad accompaniment. Raw asparagus is also great with feta cheese and radish.
ACCOMPANIMENTS The best accompaniments for asparagus are olive oil or a little butter – in both cases, season with a little sea salt and fresh black pepper, too. Freshly-shaved Parmesan or crumbled feta cheese are great partners, as is goat’s cheese or strong cheddars. Asparagus and eggs are a timeless spring combination too. Try dipping fresh spears into a softly boiled egg or place on top a poached egg with a drizzle of olive oil.
It would be a crime not to mention hollandaise – why not try our simple recipe below.
HOLLANDAISE RECIPE
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.
