Asparagus is growing in popularity and is considered to be one of the delicacies of the vegetable world, it also holds many health and nutritional benefits. Grown in the light loam soil of Strathmore, our asparagus is harvested by hand during May and June.
Asparagus can be cooked in a steamer, or tossed in oil in a roasting tray and roasted in the oven, or wrapped in tinfoilto cook on the BBQ.
We like to cook the asparagus this way: remove any woody ends and stand bundles of 10-12 spears upright in a deep pan of lightly salted boiling water. The water should come about two-thirds of the way up the stems so that the lower part of the asparagus is boiled, while the delicate tips are steamed. Cover the pan loosely with tinfoil and cook for 4-7 minutes depending on the thickness of the stems.
Asparagus is a ‘superfood’. It contains vitamins A and C, is a good source of potassium and folic acid and is also high in fibre.
Wrap base of asparagus in damp kitchen paper and store in the fridge.
Seakale (wholesale only)
Our seakale is harvested from January to the end of March. It has risen in popularity, and can now be found on many restaurant menus (advocates include top chefs, Tom Kitchin and Raymond Blanc).
By Glamis, Angus
Tel: 01307 840303