Crispy Asparagus with Goodwood Charlton Mature and Tomato Relish
Although the season is very short, British asparagus is well worth the wait for its unbeatable flavour and freshness. Goodwood’s Kennels chef, Richard Judd, shares his twist on the traditional asparagus dish, using Goodwood’s new Charlton Cheddar.
SERVES 4
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16 Large English asparagus spears
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100g Charlton mature cheese (finely grated)
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1 packet brick pastry
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1 egg (beaten)
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Salt and pepper
Tomato Relish
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250g peeled and deseeded ripe tomatoes diced
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1 small onion diced
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100ml olive oil
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1 bay leaf
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3 sprigs thyme
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Pinch sugar
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Salt and pepper
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2 cloves of garlic
In a medium saucepan warm the olive oil, place the peeled cloves of garlic on to the end of a fork and rub around the saucepans interior (this will give a mild garlic flavour to the relish).
Add the onions and sweat with no colour for around 5-10 minutes until soft then add the tomatoes.
Season with salt and pepper and the sugar and add the herbs.
Gently cook until the liquid from the tomatoes has disappeared.
In a large saucepan of boiling salted water cook the asparagus for 1-2 minutes at a lively simmer, so that the tips do not bash together and become damaged.
Immerse into iced water to stop the cooking.
Cut the brick pastry into a strip the width of half the length of the asparagus spears.
Brush with beaten egg and cover with grated cheese and black pepper.
Dry your asparagus then roll up in the pastry so that it becomes two layers thick.
Heat a deep fat fryer to 180c and gently lower the asparagus spears into the basket so that only the pastry is immersed in the oil.
Fry until golden approximately 3-4 minutes.
Drain on absorbent paper and serve warm with the tomato relish and mixed leaves of your choice. Alternatively a soft boiled egg ready for dunking!