Last Friday I was a guest on the One show (BBC1) with Alex Jones and Chris Evans. It was my first time on live TV and I was nervous to say the least.
But the One show crew made me feel very much at home by recreating my kitchen (two hobs, mini oven) with a quite amazing view of the Eiffel tower.
It was the battle of the asparagus with my seasonal British (green) and French asparagus dish. Simple enough to make on live TV without having a kitchen disaster!
Asparagus with lemon & mint vinaigrette and goat’s cheese
Serves 4-6 as a starter or side – Takes about 20 minutes to make
Bunch of white asparagus, wash and cut (do not snap) off about an inch of the stalk (or the part which is woody) and then use a peeler to remove the stringy skin
Bunch of green asparagus, wash and then bend to snap off the woody end (if the asparagus is super fresh you may not need to do this)
Menez hom goat’s cheese, creamy goat’s cheese of your liking or even buffalo mozzarella
Bring a large pot of water to a boil with a pinch of sugar and salt. Boil asparagus between 2-5 minutes or until tender (insert a sharp knife, it should go in easily). Drain and run under cold water to stop cooking or plunge in a bowl of ice water. Meanwhile make the vinaigrette.
Vinaigrette recipe (adapted from The little Paris kitchen book)
1 lemon, organic or untreated
6 tbsps Sunflower oil
Fresh mint, washed and dried
Finely grate the zest of the lemon and then juice the lemon. Mix half of the lemon zest (save the rest for garnish) with 3 tbsps of lemon juice, the sunflower oil, a pinch of salt and sugar. Taste the vinaigrette and adjust to liking (add more lemon juice for acidity, sugar for sweetness etc). Toss the slightly cooled asparagus in the vinaigrette and garnish with lemon zest and a few little fresh mint leaves. Crumble on the goat’s cheese. Serve!