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Weekly Recipe From The Award Winning Chef Alan Paton, Asparagus

Author: Alan Paton Published: 19th April 2015 09:43


Chef Alan Paton is a Craft Guild Member and Master Chef of Great Britain and demonstrated at the Taste of Sudbury

Where I work I am lucky enough to be part of the family business of which is… well growing.
By this I mean, apples, pears, strawberries, blueberries, raspberries, cherries and at this time right now, Asparagus.

I was lucky enough to be in Turkey at the turn of the year and loved eating local yoghurt, each restaurant had their own take on flavouring, spicing and such.

So this week now that I am back after 2 weeks of heavy work I have been dabbling with yoghurt and spices, oats, almonds pears and so on.

And this is what I have come up with.

Asparagus with spiced yoghurt, pears, almond granola and smoked oil.

Serves 6
36 spears asparagus

Trim the asparagus
Blanch in a large pan of boiling salted water for 2 minutes then plunge into iced water to chill, then drain. Cut off the spears and finely slice the middle part of the stem, chill till required.

For the yoghurt
Use set yoghurt about 500g, this will make a bit too much but all the more for you!!!!

  • ½ tsp ground cardamom
  • 1 tbsbn ras el hanout
  • ½  tbspn fennel seeds
  • 1 tspn sumac or lemon zest
  • 1 tspn ground cinnamon
  • 1 tspn onion powder
  • 1 pinch chilli flakes
  • Salt to taste

1.    Toss these in a frying pan over a medium heat for approx 2 minutes then allow to cool.
2.    Combine with the yoghurt and leave to chill till required, about 6 hours is good, give the flavours time to mix

For the granola – this obviously makes more than you need but makes a great breakfast option with banana and jersey style milk

  • 250g wheatgerm
  • 200g flaked almonds
  • 100g oatflakes
  • 90g demerara sugar
  • 150g of light olive oil or rapeseed
  • 140g of clear honey

Combine all ingredients and bake on a lined tray at 150 o/c for 12-15 mins turning it over every 3 minutes till golden and starting to bind.

Cool and store.
For the pear

  • 2 pears, I use conference
  • 200ml water
  • 100ml aspall cyder
  • 50 ml aspall cyder vinegar
  • 75 g caster sugar
  • 1 cinnamon stick

1.    Place all ingredients apart from pear into pan and bring to simmer
2.    Peel and half the pears, remove the core and place in the liquor, cook over low heat for 2-3 minutes then allow to cool, then chill.
3.    Remove from the stock then slice, set aside.

To serve:

Spoon the yoghurt into a circle, dress with the asparagus, finish with the almonds and soft herbs. I use a smoked oil to finish off, you could make your own also or buy one.


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