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Parsley creates an asparagus starter

Asparagus can be flavoured with herbs to make a simple starter

Chefs thinking of how to make use of culinary herbs in starter dishes may wish to try asparagus with capers, lemon and herbs.

This has been suggested by owner of the Hix Oyster & Chop House Mark Hix, who shared his recipe for the meal in the Independent.

He described this as "a simple asparagus starter with a crunchy, savoury and acidic crust. This kind of crust is used a lot in Italian cookery for various dishes, even scattered on pasta".

Preparation involves boiling asparagus in a pan of salted water until the vegetable has gone tender.

Butter, capers, parmesan, parsley, white breadcrumbs and the zest of a lemon are then mixed together to produce a topping.

Mr Hix's serving suggestion was to arrange the asparagus on the required number of plates and pour melted butter or oil over them before covering with the topping.

Parsley could also be used in a sauce for gammon, which was recently detailed in the Observer by celebrity chef Nigel Slater.

Related Products: Cracked Black Pepper, Parsley, Sea Salt

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