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Recipes: Asparagus and Cheese Muffins, plus Warm Asparagus, Rocket and Pea Salad
April 12, 2012 | By:

An easy recipe for Asparagus and Cheese Muffins. And a zingy Asparagus, Rocket, Pea and Bean Salad that brings April's seasonal greens together. Courtesy of British Asparagus

Asparagus and cheese muffins-620. British Asparagus press picMakes 12 large muffins

12 spears of British asparagus

400g self-raising flour

200g Cheshire cheese, cut into small cubes

125g butter

1 small bunch chives snipped into pieces

150ml milk

100ml plain yogurt

1tsp English mustard

2 eggs

Salt and freshly ground black pepper

Preheat the oven to 200°C/gas 6 and line a 12-hole muffin tin with cases.

Cut the asparagus stems into small pieces, about 1cm in length, leaving the tips a little longer. Blanch in boiling water for a couple of minutes. Drain and refresh under cold running water, separating the tips from the pieces of stem.

In a large bowl, mix the flour with the cubes of cheese.

Melt the butter and pour into a jug. Stir through the chives, milk, yogurt, mustard and eggs. Mix well until combined and season generously with salt and pepper.

Gently fold the wet ingredients into the flour and cheese, and stir through the asparagus stems. Be careful not to over-mix. Stop as soon as the mixture is combined.

Spoon the mixture evenly between the muffin cases and push an asparagus tip into the middle of each. Bake in the oven for 25-30 minutes until golden. Best eaten hot out of the oven, spread with a little cold butter.

Warm Asparagus, Rocket, Pea and Bean Salad with Lemon and Mustard Dressing

450g British asparagus 

175g shelled young peas

175g shelled young broad beans

4 tbsp olive oil

Juice of half a lemon

1 tbsp wholegrain mustard

½ tsp runny honey

Freshly ground black pepper

110g rocket

Method

Clean the asparagus, trim any white ends and peel with a vegetable peeler if necessary.

Blanch the asparagus, peas and beans in a pan of boiling water for 2 minutes or until just tender.

Place olive oil, lemon juice, mustard, honey and seasoning in a screw top jar and shake well until combined.

Drain the vegetables and toss in the dressing while they are still warm. Serve on a bed of rocket leaves.