Asparagus with Wild Rocket and Parmesan Cheese

  • 2 lbs. Asparagus
  • 2 tsp. Fresh lemon juice
  • 3 tbs. Extra-virgin olive oil
  • Sea Salt and fresh ground Black Pepper
  • 4 oz. thin slivers of Parmesan cheese
  • 8 oz. Wild Rocket

Add asparagus spears to a large pan of boiling, salted water. Cook 3-5 minutes, till barely crisp-tender. Drain briefly under cold water. Spears should still be warm.

Make a bed of wild rocket on each plate and mound the asparagus on top. Shave thin slices of parmesan on top of the asparagus. Sprinkle with lemon juice, olive oil and pepper to taste.

Serve at once.
Thanks to Peter Jaques

  • Cooking tips

    Which size spears should I choose?
    Umm, a frequently asked question... It depends!
    Are you going to indulge just you and a "friend"? Definitely Large.
    Entertaining? Need a vegetable to accompany the main course? Then choose Medium, one bundle will be generous for 3 people.
    For quiches, salads etc, choose Small.

    We have already washed and trimmed, unlike other suppliers, all our asparagus is ready to use.

    Time of cooking
    As a general rule, asparagus is cooked when the tips are tender, but not soft to the point of a knife. Caution! Withycombe asparagus is very fresh so it will need less cooking.

    Lay the lightly salted asparagus flat in the top of a steamer over boiling water. Cover and steam for approx 6 to 8 minutes.

    Tie the asparagus in bundles, or leave the band on, and stand in 2 inches of lightly salted boiling water. Cover the tips with foil to catch the steam. This ensures that the stalks cook in water, but the delicate tips cook in steam. About 6 to 8 minutes.

    Arrange the spears lengthwise (tops in centre) in a baking dish and add 2 serving spoons of water. Cover, and microwave on HIGH for 3 minutes. Rotate the dish a half turn, then microwave for another 2 minutes. Allow to stand before serving.

    Lightly brush spears with olive oil, season with salt and pepper to taste. Grill with medium heat (turn once) for about 3 minutes to desired tenderness. Serve as an appetiser with cured meats.