Wye Valley Asparagus

I hoped for another lovely dish to be presented, and I am not disappointed with this offering! I absolutely adore fresh asparagus, and this recipe looks divine.


I have found memories of growing up in North Devon, the home of Braunton asparagus (also the home of my mom). I grew up surrounded by endless country walks, woodlands and picture views. The smell of wild garlic always takes me back to the place I found my love for food and cooking. I currently live In London so sourced what I could from my local farmers market, it’s not Braunton asparagus but it’s equally as amazing. This is my simple but delicious homage to wild garlic and asparagus season.

To switch things up a bit I wrapped my asparagus in Pata Negra ham. I used a full fat top quality Greek yogurt with lemon juice and zest, adding a nice rich and creamy element and some citrus zing. With the wild garlic I made a purée, dehydrated dust and used the flowers to garnish. Needless to say the dish…

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2 Comments (+add yours?)

  1. cindy knoke
    May 01, 2017 @ 20:18:57

    It was asparagus month in France and Germany too. Their coveted white asparagus was especially wonderful. They served it in such creative ways. I wish I had taken some photos for you. Your presentation is sooooo beautiful and looks utterly delicious!

    • sepultura13
      May 02, 2017 @ 12:18:47

      The presentation that the chef did is fantastic, isn’t it?

      I think it’s funny that people like white, “vampire” asparagus, even though it’s no different from the green variety! According to this article, it is more tender…but that’s it! Still, I would have loved to have seen a photo or two of how the “spear-grass” was served in France and Germany…I’m betting that the presentations made them look almost TOO good to eat!


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