Private chef Jenny Haigh: ‘The seasons inspire my menus’

Private chef, Jenny Haigh
Private chef, Jenny Haigh

Scottish Asparagus with caramelised lemon butter and Isle of Mull Cheddar (serves 1)

Ingredients Instructions
  • 3 stems of asparagus (cut off the bottom 2cm)
  • 1/2 lemon
  • knob of salted butter
  • 20gm Isle of Mull cheddar, finely grated
  • Here, for Scotitsh Field readers, Jenny presents a delicious summer recipe. She said: 'The English asparagus season typically runs for eight weeks from 23 April (St. George's Day) to 21 June (summer solstice). However the Scottish season is shorter and sweeter at around six weeks from the beginning of May until the last week in May. 'Scottish asparagus is normally available in farm shops and the Scotty brand in Waitrose stocks it. It's well worth seeking it out for its delicious tenderness. 'Asparagus is best served simply as a starter or accompaniment. This recipe uses Scottish Asparagus, Grahams Scottish organic butter and Isle of Mull cheddar for its tasty nuttiness, complementing the sweetness of the lemon.' Put the halved lemons, cut side down into a lightly oiled frying pan and cook on a medium heat until they are nicely browned. Turn off the heat and remove the lemons to a plate.
  • Put the butter into the same pan to melt (no heat necessary) and stir with a wooden spoon to get all the yummy lemon taste.
  • Bring a medium sized pan of water to the boil and place a colander or steamer on top. Put the asparagus stems into the colander/steamer and pop a lid on top to keep the heat in. Steam for around five minutes until the asparagus is tender (poke with a fork!).
  • Whilst the asparagus is steaming, squeeze a little of the lemon juice from the caramelised lemons into the pan with the butter and stir again (be gentle with the lemons as you will put them on the plate as a garnish). Remove the asparagus from the steamer and place onto a warmed plate, spoon over the lemon butter, and sprinkle over the cheese and garnish with the cut lemons. Eat immediately in the spring sunshine if possible! This recipe is modified from Rosie Birkett’s “A Lot on Her Plate’