Two ways to cook . . . asparagus
Whether for a great main course salad or for your buffet table, these asparagus recipes will have your guests oohing and aahing
Vanessa’s asparagus, blood orange and wild rice salad. Photograph: Harry Weir
Gary’s asparagus puff pastry tartlets with tapenade, poached egg and bacon crumble. Photograph: Harry Weir
Vanessa’s way. . .
Asparagus, blood orange and wild rice salad
It’s Communion season – and family buffets are one of my favourite ways to entertain. The key to success at buffets is to plan a cold salmon dish or a large tagine, served with a tasty rice, couscous or baby potato accompaniment.
Because I usually want to serve them all, I incorporate them into a spread of pick and mix salads on gorgeous platters that will have your guests oohing and ahhing.
Whether you’re looking for a great main course salad for summer or a colourful salad to brighten up your buffet table, this will give the wow factor. The asparagus and orange flavours team beautifully with salmon, chicken and lamb.
Asparagus puff pastry tartlets with tapenade, poached egg and bacon crumble
Cooking is all about using quality ingredients, and none more so than in this dish. Beautiful plump new season asparagus, dry-cured Irish bacon, Irish free-range eggs and high-quality whole olives.
It makes a cracking breakfast, brunch or lunch dish. Well worth the effort.