I refuse to buy asparagus unless it has been grown in the UK. So my heart skipped a beat this week when I noticed that a few spears must have popped their heads up over what's left of this winters floods and made their way to the shelves of waitrose Esher. I decided to try this recipe from Skye Gyngell's 'My favourite ingredients' and Lisa and I who were home alone decided it was pretty good. Here's the recipe so that you can judge for yourself Recipe This is a lovely asparagus starter. The tomato dressing has an intensity that contrasts well with the slightly nutty flavour of briefly cooked asparagus – and soft, gentle crème fraîche bridges the gap between the two flavours beautifully. About 32 asparagus spears 1 tbsp extra-virgin olive oil 4 tbsp crème fraîche For the tomato dressing: 12 little ripe tomatoes 2 rosemary sprigs, leaves only 1 clove of garlic, peeled 4 good quality anchovy fillets in olive oil, drained 1 t
Cooking and eating with my family and friends