
They have suggestions on how to make your five a day effortless. From soups, smoothies, salads and preserves, to quiche, risotto, and pasta, the possibilities are endless!
Riverford grow most of their produce at Sacrawell Farm and they supply their customers in Cambridgeshire with a box packed full of fresh, organic fruit and veg every week. They also offer organic and local ale, fruit juices, dairy and meat products. Getting healthy ingredients delivered in one box alongside a recipe suggestion makes life easy for Riverford’s customers.
One such recipe is their asparagus with lemon crumbs (takes just fifteen minutes to make and serves four)
Ingredients
2 slices of wholemeal bread, crusts removed
1 garlic clove, 1 tsp salt, 1 tsp thyme leaves
1/2 tsp rosemary leaves, chopped, 1 tbsp olive oil
1 lemon, zested and juiced
1 bunch asparagus, trimmed
50g butter, cut into cubes
50g parmesan, grated
Instructions
1. To prepare the asparagus, wash and exert gentle pressure at the bottom of each spear until it snaps/breaks where it is tender.
2. Preheat the oven to 275°C. Put the bread, garlic, salt, herbs, lemon zest and olive oil in a food processor and whizz until breadcrumbs form. Scatter the crumbs on a shallow tray and bake in the oven until golden brown.
3. Blanch the asparagus for 4-6 minutes. Then put the lemon juice in a small pan and whisk in the butter over a medium heat. Remove from the heat when the butter has melted.
4. Place the asparagus spears on plates, sprinkle with breadcrumbs and parmesan. Drizzle with the lemon butter and serve.
You can find more quick, easy, local food recipes from Riverford by visiting www.riverfordsacrewell.co.uk
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