The article discusses the versatility of vegetable-based dishes, particularly focusing on British asparagus, which signifies spring. A recipe for steamed asparagus with hazelnut relish showcases how to enhance flavors using simple, fresh ingredients. The preparation involves roasting hazelnuts to create a rich condiment combined with shallots, olive oil, and lemon. The dish is not only quick to prepare but also caters to diverse dietary needs, making it a perfect crowd-pleaser, while highlighting the use of seasonal produce and minimal waste in culinary practices.
British asparagus swoops in around now, offering bright green relief from winter's hardier vegetables, while the jarred and frozen veg in the gratin save on prep time.
Put the relish together while the nuts are still warm, because that helps them absorb the flavours and create a condiment that's both bright and deeply savoury.
Trim the thicker, tough ends off the asparagus spears and use a vegetable peeler to peel the bottom half of each spear.
Any leftover relish can be kept covered in the fridge for up to five days; it's wonderful spooned over polenta and greens, or drizzled over new potatoes.
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