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Eat the Seasons - May 2012

 

In season this month

Fruit, Nuts & Fungi
Elderflowers, Rhubarb, Morel Mushrooms, St George's Mushrooms
Vegetables & Herbs

Asparagus, Cabbages, Carrots, Cauliflower, Lettuce, Radishes, Rocket, Sea Kale, Sorrel, Watercress

Meat & Game
Wood Pigeon
Fish & Shellfish
Crab (Spider) Signal Crayfish (Freshwater), Cuttlefish, Pollack, Wild Salmon, Sea Trout

British Asparagus is now in season, but only for a few weeks from the end of April to mid-June.  Make the most of the UK season as this is when you can enjoy exceptional quality and flavour and very good prices.

English Asparagus Puff Pastry Spears

These are easy to make and guaranteed to delight your guests.

Ingredients:

  • 150g/5oz ready-made puff pastry
  • flour, for dusting
  • 25g/1oz cream cheese
  • 10 asparagus spears
  • 1 free-range egg, beaten
  • 2 tbsp freshly grated parmesan

Method:

  • Preheat the oven to 200C/400F/Gas 6
  • Roll the puff pastry out on a floured surface into a 15cmx20cm/6inx8in rectangle and spread all over with the cream cheese.
  • Using a sharp knife, cut the pastry into 10 long, think strips.
  • Wrap one pastry strip in a spiral around each asparagus spear and place onto a baking tray.   Lightly brush each with beaten egg then scatter over the parmesan.
  • Bake in theoven for 15-20 minutes, or until the pastry has risen and is golden-brown.