Asparagus, Goats Butter, Hemp Seeds by Ben Radford of TImberyard in Edinburgh
Ben has chosen asparagus, which is just coming into season. This marks the end of the root vegetables and the arrival of spring. Asparagus is a sweet and delicate vegetable and needs to be cooked lightly with subtle and simple ingredients. This dish is simple, clean and fresh marking the start of the spring growing season.
Timberyard is a family run restaurant, a stones throw from Edinburgh Castle. Eldest son Ben heads up the kitchen whilst his younger brother Jo takes care of the front of house along with his sister Abi.
At Timberyard our approach is ingredient-led seasonal cooking where curing, smoking, pickling and fermenting help to extend the seasons. Served in the relaxed warehouse space by well-informed, caring individuals. Like the food the drinks emphasis is also on sustainable, local, seasonal and foraged Scottish ingredients. The wine list is exclusively British and European, natural and biodynamic wines, made with minimum intervention.
Ingredients: Serves 4
16 asparagus spears, bases trimmed, peeled
250g goats butter, unsalted, diced
1 lemon
1tsp cider vinegar reduction
75 ml goats cream
75ml water
salt and pepper
fresh herbs of your choosing-fennel, tarragon and nasturtium work well
50g toasted and crushed hemp seed
For the Emulsion:
Heat the cider vinegar until it is simmering.
Add the cream and water then remove from the heat.
Add the diced goats butter slowly and emulsify using a whisk or stick blitzer then season with salt, pepper and lemon juice.
Add fresh herbs or pickled onion/shallot if preferred.
For the Asparagus:
Peel four of the asparagus spears lengthways into ribbons and place in chilled or iced water to curl.
Blanch the remaining 12 spears in boiling water for 45 seconds to 1.5 minutes depending on size.
To serve:
Dress the asparagus on a plate with the emulsion.
Garnish with the ribbons and fresh herbs.
Finish with the toasted and crushed hemp seeds for texture.
In association with Taste Communications.
www.tastecommunications.co.uk
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