I love Spring – so many shades of green! The morning light has been amazing, highlighting the many shades of green as the blossom fades! It’s been good getting out for walks. I always enjoy collecting wild garlic and it’s been good sharing it at cookery demonstrations this Spring.
It works well blended with white beans to make a delicious pate.
Wild Garlic Pate
- 1 tin white beans e.g. butter, cannelini
- handful of wild garlic (approx25g)
- 1 tbsp olive/rapeseed oil
- 2 tbsp lemon juice
- salt and pepper (to taste)
Place all the ingredients in a blender and blend.
Season, more lemon juice could be added to taste. A small amount of water may be added to achieve a dip-like consistency.
I’m also enjoying asparagus season, it’s lovely to make use of this local ingredient while it’s here. Here’s a recipe which has gone down well at local food festivals.
Fried Butterbeans with asparagus
2 cloves garlic, crushed
1 tin butter beans
zest of 1 lemon
1 red chilli finely chopped
handful of sliced asparagus
salt and pepper
handful chopped parsley
2 tbsp extra virgin rapeseed oil
Put pan on the heat, add the asparagus with a small amount of water.
When the water has absorbed add some oil. Add the butter beans and fry for a few moments.
Add the garlic, chilli and lemon zest and cook for two minutes more.
Remove from heat, season to taste and sprinkle with chopped parsley to serve.
Serve with flatbread or cous cous. Broccoli spears work well when asparagus goes out of season.
It’s been great being part of Asparafest in Evesham this year, celebrating asparagus and all things green!
