Pam Goulds Asparagus Recipe

At least 1 1/2 lb asparagus (reserving a few tips as garnish)
Sunflower Oil
1 Shallot or small chopped onion
1oz Butter
1oz Plain Flour
Stock - organic veg or chicken stock (1 Pint)
Salt and Pepper

1. Wash and strain asparagus - cutting off woody ends and cut into 1 to 1 1/2 pieces.
2. Gently fry shallots in sunflower oil until soft. Add butter and then asparagus.
3. Fry gently for about 2-3 mins, add the flour and coat asparagus and again leave on a low heat for about 2-3 mins.
4. Add the stock - if insufficient top up the saucepan until the asparagus is covered.
5. Bring to the boil and simmer for up to 25-30 mins until the asparagus is soft.
6. Liquidize in a blender, Next pour into colander, using pusher, push the puree through leaving woody bits behind.
7. Place the soup in a saucepan, heat and season to taste - thinning if necessary. (cream, fromage frais, creme fraiche), all good an delicious.

This recipe freezes well - add some lightly cooked tips to garnish.

Asparagus Fritters with chermoula mayonnaise (a la Saffron Restaurant).

For the Batter:

150g (6oz) plain flour in a bowl seasoned with salt and cayenne pepper
150 ml milk in another bowl seasoned with salt and cayenne pepper.

Quickly dip the asparagus spears one at a time into milk, shaking off any excess, then dip into the flour, shaking off any excess.
Repeat a second time and then deep fry until lightly golden brown.

Serve immediately.

For the Chermoula Mayonnaise:

150 ml mayonnaise
Juice of half a lemon
1/2 tsp cayenne pepper
1/2 tsp ground cumin
8 strands saffron
Freshly shopped coriander

Mix all ingredients and season to taste. Keep refrigerated and use within 3 days.