Asparagus is celebrated at the Hundred House. In fact we love this unique vegetable so much we dedicate a night to it ! This year Asparagus Night falls on 11th May. Find out more on our events page https://www.hundredhouse.co.uk/events/ or just call 01952 580240 to book your table.

What makes Hundred House asparagus so special ?  Quite simply our produce is as fresh as it can possibly be. We use asparagus from Caroline and Trevor Lee at Lodge Farm in Quatt, just forty minutes drive away. Other than the herbs from our garden, I don’t think we can get much more local !

Asparagus Risotto

 

Stuart spent some time with Caroline and Trevor at Lodge Farm. Hundred House asparagus truly is hand-picked.

British Asparagus has a tantalisingly short season, beginning on St.Georges day and ending at Summer Solstice. This short season makes us all incredibly excited here at the Hundred House, we can’t wait to see how it will be used to make our menu even more delicious. The menu for our special night on 11th May should be revealed soon https://www.hundredhouse.co.uk/events/. I’m hoping Stuart’s amazing Asparagus Risotto will be on there !

The first stages of Stuart’s deliciously fragrant Asparagus Risotto.

If you’re like me, you’ll want to make the most of this magical vegetable. As well as being perfect as part of a stylish and delicious evening out, Asparagus is a versatile ingredient to use at home. Here is a simple salad that is gorgeous on a summer evening. It only takes twenty minutes so it’s a great midweek meal, just the thing to whet you

Asparagus Feta and Mint Salad

Serves 4

Ingredients

Asparagus cut into bite-sized pieces,chopped red pepper,cubed feta,lemon juice and zest,olive oil and fresh mint are added to rice.

 

250g asparagus – cut into bite sized pieces

Remove the woody ends from your asparagus by bending it until it snaps.

250g long grain or basmati rice

One red pepper- de-seeded and chopped

3tbsp olive oil

Juice and zest of one lemon

250g Feta

Large bunch of mint- leaves picked and shredded.

Method

Cook the rice in boiling water for ten minutes

Add the asparagus for the final three-four minutes (it should be just tender)

Cook the rice and asparagus, then drain and cool under cold running water.

Drain and run under a cold tap until cooled.

Stir through the remaining ingredients

Stir in the pepper,feta,lemon juice, mint and olive oil.

Super simple summer supper

Season well and enjoy.

A perfect supper, unless you’re joining us at the Hundred House of course !

For more recipes follow the link to our other posts in the archives, just type “asparagus” in the search box.

Book a table for asparagus night, or to enjoy our asparagus dishes throughout the season, by calling 01952 580240