Leeks and Asparagus...

 

Both leeks and asparagus are delicious seasonal vegetables and can be used in all sorts of dishes, from salads to soups and starters to desserts...

Here at Bomber County we are regularly passed new recipes to try out and rarely can a magazine go uncut when a leek or asparagus recipe can be found inside...

 

We have put onto the website some of our favourite and more popular dishes  so just click on the appropriate tab and if you would like to find more, a great place to start would be the British Leeks and British Asparagus websites, both of which have lots of delicious recipes and hints and tips for cooking.

 

You can find them by clicking on the images below which will take you there.  If you are on Twitter or Facebook you can follow them and also look out for hashtags such as #finecooking 

 

How to cook Leeks and Asparagus?

 

Leeks can be cooked in a variety of ways...  They can be:

  • Pan Fried - Heat a small amount of olive oil and butter in a frying pan, add some sliced or diced leeks and gently cook for about 5-10 minutes.
  • Baked - Place in an over-proof dish and cover with a cheese and white sauce or similar and bake for about 30-40 minutes.
  • Roasted - place in an oven-proof dish and sprinkle with some olive oil and then place in the oven at about 200 degrees celcius for 30 minutes.
  • Stir-fried - Heat a little oil on a high heat in a frying pan or a wok and stir-fry for just a few minutes.
  • Braised - Place prepared leeks into a saucepan and pour over some vegetable or chicken stock and gently cook for about 10-15 minutes.
  • Raw - you can eat leeks raw, give them a good wash and finely chop and add to  a delicious salad and dress generously.

 

Just like leeks, asparagus can be cooked in a variety of ways...  They can be:

 

  • Boiled- To boil, submerge in a large pan of boiling water, cover and bring back to the boil and simmer gently for 4-6 minutes until tender.
  • Steamed - Tie the asparagus in bunches of 10-12 spears, stand in 5-10cm of boiling water, cover and cook for 5-7 minutes until tender.
  • Roasted - Pre-heat an oven to 220 degrees celcius, place the asparagus on a baking sheet and drizzle over a little olive oil.  Roast for approximately 10 minutes, turning a few times depening on the thickness of the spears.
  • Barbecued - Place the spears directly on the grill, set on a medium height above the coals and cook for approximately 10 minutes or until lightly coloured.
  • Stir Fried - Fine spears are best for this.  Heat a little oil (sunflower) in a wok or deep frying pan until smoking hot, add the asparagus and stir fry for 3-6 minutes.
  • Raw - Select the finest spears and chop roughly and use in your favourite salad.

 

 

Contact details

Email: bomber_county@btinternet.com 

Tel: 01526 342039

Fax: 01526 345699

 



A growing family business...

Growers and Packers of the finest Leeks and Asparagus

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