Asparagus Comes Early!

The asparagus has come early this year for Church Farm in Newark, and no one quite knows why! Usually ready around May the pointy veg has made a sudden appearance surprising everyone.

If you're a fan of asparagus then The Church Farm Shop will be holding an Asparagus Open Day on 16th April to celebrate the delicious spring time delicacy, so pop along to stock up on the locally produced crop.

For an appetising and seasonal meal including asparagus try this recipe from Rachel Green, perfect for an Easter dinner!

Roast loin of Lincolnshire Lamb with Asparagus, Goat’s Cheese and Lavender Leaves
Serves 4

4 x 110g Lincolnshire lamb loins
2 tsp grain mustard
2 sprigs lavender leaves, roughly chopped
1 tbsp chives, roughly chopped
2 x soft goat’s cheeses (approximately 100g)
1 tbsp double cream
1 tsp black pepper corns, cracked
Rapeseed oil for frying
20g rocket leaves
1 tbsp oregano leaves
1 tbsp flat leaf parsley
12 medium asparagus spears trimmed and blanched

For the garlic croutons:
2 slices wholemeal bread, 1cm thick
1 butter, softened
½ clove garlic, crushed

For the vinaigrette:
45ml grainy mustard
45ml rapeseed oil
45ml cider vinegar
Squeeze of lemon
1 tsp runny honey

Trim the lamb loins, then roll in the grain mustard and then the chopped lavender leaves and chives. Wrap tightly in Clingfilm and chill until ready to cook. For the garlic croutons, preheat the oven to 190°C/375°F/Gas Mark 5. Remove the crusts from the bread and cut into 1cm cubes. Melt the butter in a small pan with the garlic. Then add the bread cubes and stir until thoroughly coated with butter. Place them on a small baking sheet and bake in the preheated oven for 8 minutes.

For the vinaigrette simply whisk all of the ingredients together Cream the goat’s cheese, if necessary add a touch of cream to slacken- the mixture should stand in peaks. Season with cracked black pepper corns and chives. Unwrap the lamb, heat a little oil in a frying pan and fry the meat for 2-3 minutes on each side, until an even crust forms. Lift out of the pan and leave to rest. Place 3 spoonfuls of goat’s cheese at triangular points on each plate. Arrange the rocket, oregano, parsley and croutons in the centre of the plate and 1 asparagus spear or bean between each pyramid. Cut each lamb loin into 5 slices and arrange on top of the salad. Drizzle some vinaigrette around the plate and over the lamb and serve immediately.