“The time and effort you put into conditioning the soil will determine the success of your crop. Asparagus needs soil that is rich, well drained, sandy and completely free of weeds”
I think I’m fully content to rely on Able and Cole sending me a bundle during that six/eight week season. I created a gratin recipe last weekend that basically came about after the regular weekend fridge clear out. Eggs… parmesan… a tub of ricotta I’d forgotten what I originally intended to use for… and a lemon.
Asparagus Gratin Recipe
- 250g Ricotta
- 50g Parmesan Cheese
- 2 large eggs
- 325ml milk
- 8 spears of Asparagus
- fresh thyme leaves
- lemon rind
- Set oven to 180C. Combine ricotta, parmesan, eggs, milk, lemon rind and seasoning.
- Break off the woodier portion of the asparagus and discard.
- Pour mixture into individual dishes long enough to take the asparagus spears.
- Lay the prepared spears on top of the mix and bake for about 45 minutes.
- Serve with a scattering of thyme leaves on top with some crusty bread on the side.
And what wine to match this Asparagus Gratin Recipe? A selection of wine matches are on Spittoon…