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ASPARAGUS BBQ RECIPE IDEAS FOOD & COOKING ARTICLE

British AsparagusEnjoy a barbecue summer with British Asparagus

Nothing quite heralds the start of the Great British summer more than the delicious smell of food sizzling over hot charcoals and spending time outside in the garden entertaining family and friends while enjoying the feeling of warm sunshine on your face.

It looks as though we are set for another barbecue summer in the UK and with the recent spell of warm spring weather, many people have already put their barbecues through their paces.

But how much do you know about the origins of the barbecue? Here are some little known facts that you can impress your assembled guests with:

  • The word barbecue is derived from barbacoa a style of fire-pit cooking which originated in the Caribbean and South America.

  • In the UK we get through an amazing 40,000 tonnes of barbecue charcoal and charcoal briquettes every year – most of which comes from unsustainable sources.

  • Barbecuing is becoming more spontaneous – 5 years ago 70% of barbecues were pre-planned affairs, now that figure is below 50%. While most barbecues take place at the weekend, the off-the-cuff after work barbecue is becoming increasingly popular.

With National BBQ Week starting later this month (30 May – 5 June 2011) it is time to break out the briquettes if you haven’t already done so, fire up the barbie and get marinating and grilling as if your life depended on it!

Barbecuing can be as simple as just throwing a few sausages onto a hot grill but there is so much more to barbecues than boring bangers and burgers – there are endless opportunities to create more exciting meals that will delight and inspire your barbecue guests. And don’t think the star of the show has to be meat – it’s just as simple to cook vegetarian feasts on the barbeque, so start experimenting!

Why not try some of the innovative barbecue recipes featuring British Asparagus which many believe is the finest in the world. But you will have to hurry, it is only available for a limited time and the asparagus season ends on the 21st of June, so buy those wonderful bundles and get barbecuing!

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Barbecuing can be as simple as just throwing a few sausages onto a hot grill but there is so much more to barbecues than boring bangers and burgers – there are endless opportunities to create more exciting meals that will delight and inspire your barbecue guests. And don’t think the star of the show has to be meat – it’s just as simple to cook vegetarian feasts on the barbeque, so start experimenting!

Why not try some of the innovative barbecue recipes featuring British Asparagus which many believe is the finest in the world. But you will have to hurry, it is only available for a limited time and the asparagus season ends on the 21st of June, so buy those wonderful bundles and get barbecuing!

BBQ ASPARAGUS RECIPE IDEAS:

All recipes courtesy of www.british-asparagus.co.uk

BARBECUED ASPARAGUS WITH PARMESAN AND A LEMON AND MINT BUTTER

Barbecued asparagus with parmesan and a lemon and mint butterIngredients

2 bundles of British asparagus
2 tbsp olive or rapeseed oil
125g unsalted butter
Juice of 1 lemon
2 tbsp mint leaves, finely chopped
50g parmesan shavings

Method

  • Trim the asparagus as necessary.
  • Place on a baking sheet or in a bowl and toss with the oil, making sure all the asparagus is coated.
  • Season with sea salt and black pepper.
  • Put the asparagus on the grill rack of the barbecue and cook for approximately 2 minutes each side, until it is lightly charred.
  • Remove from the barbecue and divide between 4 serving plates.

  • Melt the butter on a low heat.
  • Add the lemon juice and chopped mint leaves.
  • Pour over the asparagus, season with sea salt and black pepper and sprinkle with the parmesan shavings.

Serves 4

BARBECUED ASPARAGUS ROCKET GOATS CHEESE AND PINE NUT SALAD

Barbecued Asparagus, Rocket, Goats Cheese and Pine Nut SaladIngredients

2 bundles of British asparagus
2 tbsp olive or rapeseed oil
100g rocket, washed
150g goat’s cheese
75g pine nuts, toasted

For the dressing:
3 tbsp olive or rapeseed oil
Juice of 1 lemon
2 tsp grainy mustard
1 tbsp runny honey

Method

  • Trim the asparagus as necessary.
  • Place on a baking sheet or in a bowl and toss with the 2 oil, making sure all the asparagus is coated.
  • Season with sea salt and black pepper.
  • Put the asparagus on the grill rack of the barbecue and cook for approximately 2 minutes each side, until it is lightly charred.
  • Remove from the barbecue and set aside.
  • To make the dressing mix together all of the ingredients and whisk well.
  • Season to taste.

  • Divide the rocket between 4 plates.
  • Top with the barbecued asparagus.
  • Drumble over the goat’s cheese, sprinkle with the toasted pine nuts and drizzle over the dressing.

  • Serve immediately with warm, crusty bread!

Serves 4

CHARGRILLED BRITISH ASPARAGUS AND SPRING ONIONS WITH LIME AND SEA SALT

Chargrilled British Asparagus and Spring Onions with Lime and Sea SaltIngredients

1 bunch spring onions
1 tbs sunflower or groundnut oil
1 lime
Flaked sea salt (such as Maldon)

Method

  • Heat a griddle pan to hot, about 10 minutes or light the barbeque
  • Wash the asparagus and trim off the wooden end.
  • Wash the spring onions and peel off the outer layer, if necessary, leaving the root attached.
  • Brush the vegetables with a little sunflower or groundnut oil and lay across the smoking hot griddle or barbecue.
  • Cook for about 5 - 7 minutes, turning occasionally, or until the asparagus and spring onions are tender and blackened a little. The thin ends of the spring onions will get quite chargrilled and crispy – this is fine, they will taste great.
  • Remove to a serving plate, squeeze over the juice of the lime and season generously with flakes of sea salt.
  • Serve immediately.

Serves 4

GIZZI ERSKINE’S BBQ RIB EYE WITH GRILLED BRITISH ASPARAGUS, TERIYAKI AND TOGERASHI

Gizzi Erskine’s BBQ Rib eye with Grilled British Asparagus, Teriyaki and TogerashiIngredients

For the Teriyaki sauce:
75ml soy sauce
75ml mirin, Japanese sweet rice wine
75ml sake
1 tbsp sugar

For the rest:
2 x 150g rib eye steaks
1 tbsp vegetable oil plus a dash more for cooking the British asparagus
sea salt and black pepper
1 packet of British asparagus, trimmed of woody ends
a pinch of Togerashi seasoning (optional, you could use cayenne pepper)
White and black sesame seeds to serve

Method

  • To make the Teriyaki sauce, combine all ingredients in a saucepan.
  • Stir the mixture well.
  • Put it on medium heat and bring to a boil.
  • Turn the heat down to low and simmer for a couple minutes.
  • Stop the heat and cool the mixture.
  • It is now ready to use but if you have any left you can store the sauce in a clean bottle in the fridge.
  • Rub the steaks with the oil, salt and pepper.
  • Grill the steaks on a hot barbeque for 2 minutes on each side so that they are medium rare.
  • Leave to rest.
  • While the beef is resting rub the British asparagus with a little oil then lay on the barbeque grill for 2 - 3 minutes, turning every now and then until they start to soften but still have ‘bite’ and have little chars on them.
  • Split the asparagus between two plates.
  • Carve the steaks into 1 cm strips and lay on top of the Asparagus pouring over the meat juices left from resting.
  • Cover each steak with a few tablespoons of Teriyaki sauce and sprinkle with the Togerashi if using and sesame seeds.

Serves 2

TIFFANY GOODALL’S BARBEQUED BRITISH ASPARAGUS DIPPED IN OOZING CAMEMBERT

Barbequed British Asparagus dipped in Oozing CamembertIngredients

250g Camembert
Half a bundle (approximately 110g) British asparagus
1 tsp olive oil

Method

  • Preheat the oven to 210°C.
  • Remove all the packaging and then place the Camembert on a baking tray and put in the hot oven for 10 minutes.
  • Meanwhile, preheat the BBQ.
  • Toss the British asparagus in the olive oil and then add to the hot BBQ with a good bit of seasoning.
  • BBQ for a couple of minutes on both sides until they are nicely charred.
  • Remove the Camembert from the oven and assemble on a board or plate with the British asparagus next to it, use a spoon to make a hole in the top and then just gloriously dip your spears of British asparagus into the melted Camembert . . . Yummy!

Serves 2 as a snack or starter

British Asparagus

www.british-asparagus.co.uk

Email Hub-UK : info@hub-uk.com