It’s always good to see those lovely green spears of goodness start to poke their heads out of the ground, welcome back and hurray for the imminent asparagus season. To celebrate, Emily Scott of The Harbour Kitchen, Port Isaac, shares her favourite asparagus recipe with us.
“I am always eager for the first box of St Enodoc asparagus to arrive. The season traditionally is May and early June, and lasts just six weeks in total, but it can vary a little…
Port Isaac Crab with St Enodoc Asparagus
The sweet white crab meat and nutty, slightly tart asparagus are complemented by the rich mayonnaise.
200g/7oz hand-picked fresh white crab meat (don’t bother with pasteurised crab meat – it’s taste is very poor)
4 asparagus stems
Juice of a lemon
1 tsp lemon zest
40ml/1 fl oz extra-virgin olive oil
Freshly ground black pepper
For the lemon mayonnaise
3 egg yolks
tbsp Dijon mustard
Juice of 1 lemons
Sea salt and freshly ground black pepper
500ml/17fl oz of gentle extra-virgin olive oil, such as a Sicilian or Ligurian
1 tsp finely chopped curly parsley
Prepare the mayonnaise ~ Place the egg yolks into a blender with the lemon juice and a little salt and pepper and combine. Slowly pour the oil through the funnel in the top with the blender running, drip by drip, until it is amalgamated, forming the mayonnaise.
Set aside while you cook the asparagus ~ Place a large pot of water on to boil and season liberally with salt. While the water is coming to the boil, prepare the asparagus by snapping off their woody ends. Plunge the vegetables into the water and cook until just tender when pierced with a knife. Cooking time will largely depend on the size and thickness of the spears, but as a general rule of thumb, it should take 1 minute.
Place the crab in a mixing bowl. Pick over to remove any shell. Wash and pat dry the asparagus. Slice finely on the bias, discarding the tough, woody end. Place in the bowl along with the crab, add the lemon juice, zest and olive oil and toss lightly to combine. Season with a good pinch of salt and a couple of grindings of black pepper.
Finish with the parsley and divide between four plates. Spoon over the mayonnaise, and serve with extra lemon.”
Image copywrite and for more information about Emily and The Habour Restaurant: www.theharbourportisaac.com