Hugh Fearnley-Whittingstall
Go green with this seasonal asparagus recipe from Canteen in River Cottage Spring
1. First, make the balsamic reduction. Put the vinegar in a small pan, stir in the sugar until dissolved, then boil until reduced by a third. You don’t want it to be too syrupy, just to hold its shape on the plate.
2. Bring a pan of water to the boil and cook the asparagus spears for 2-3 minutes depending on their thickness - they should still have some bite to them. Drain and arrange half a dozen asparagus spears on each warmed plate. Sprinkle with a little salt and pepper.
3. Drizzle over a little rapeseed oil and some of the balsamic reduction then use a vegetable peeler to shave some of the goat’s cheese over the top.
© River Cottage
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