It’s spring time and we’re in love…. Sand Hutton asparagus grown by Rich and Ronnie Morritt near York is something we look forward to for ten months of the year and it never fails to disappoint.
But because of the lockdown we’ve had to ration ourselves to getting hold of it just once a week when one of us ventures out for food supplies – pretty much all of which, by the way, comes from producers local to us.
We’re always on the lookout for new ways to serve this green goddess of goodness, and this recipe is a great supper or side dish. Enjoy…
Sand Hutton asparagus saffron pilaf
1 onion, halved and finely sliced
Good glug of Yorkshire Rapeseed Oil
300g basmati rice
Large pinch of saffron added to 500ml boiling water
1 bunch Sand Hutton asparagus
Good handful of dill, chopped
Handful of tarragon, leaves stripped and chopped
60g whole skinless almonds
A little butter
Cook the onion in Yorkshire Rapeseed Oil until soft. Add the rice and stir in, making sure every grain is coated.
Add the saffron water, bring to the boil, turn to very low, cover with a lid and cook until all the water has been absorbed.
Meanwhile, snap the woody bits off the end of the asparagus and remove the ‘ears’ from the stems to neaten them up. Chop into 2cm pieces.
Add to boiling water, cook for just a couple of minutes then drain. Put some ice cubes into a colander, add the asparagus and run under cold water to stop it cooking. Set aside.
Heat the butter in a frying pan and toss in the almonds. Cook until golden and drain on kitchen paper.
Add the asparagus and herbs to the cooked rice, mix well and serve.