Yesterday I went to asparagus heaven, otherwise known as Claremont Farm, Wirral. Here in the sandy, free draining soil, a warm climate bathes the peninsular providing ideal conditions for some of the best asparagus in the country to grow. Andrew Pimbley, Managing Director of the farm showed me round and I am writing up the interview with other photographs elsewhere.
Here is one of the recipes that I am developing. I love the backdrop of soft, herby polenta which I have cooked and then baked allowing a crust to form on the top. Griddled asparagus, slow roasted tomatoes and taleggio cheese are laid on the top. Finally this polenta pizza is spiked with some finely chopped chilli, lemon zest garlic and mint. It is a lovely recipe – enjoy.
Serves 2
For the polenta base
- 500ml vegetable stock
- 80g quick polenta
- 25g butter
- 1 tsp finely chopped rosemary
For the topping
- 6 cherry tomatoes
- 250g thin asparagus spears
- 1 tbsp olive oil
- pinch of Maldon salt and freshly ground black pepper
- 100g Taleggio, rind removed and cut into small pieces
- ½ tsp red chilli, finely chopped
- zest from half a lemon, cut into very thin strips
- 6 mint leaves, chopped into ribbons
Preheat oven to 180C.Place vegetable stock in a saucepan and bring to the boil. Add the polenta in a thin stream and stir well. Continue to cook the quick polenta for five minutes, stirring continuously. Stir the butter and chopped rosemary into the cooked polenta. Pour the polenta onto a lightly oiled baking tray. Spread it with a palette knife to an oval shape about 24cm in length and place in the oven for 15 minutes or until it is just beginning to brown. Meanwhile place cherry tomatoes on a baking sheet, dribble with olive oil and season with salt and pepper. Place in the oven to cook for about 30 minutes or until the tomatoes are soft and beginning to brown. Heat the griddle. Snap the ends from the asparagus and place the spears in a bowl with the olive oil and a little salt and pepper. Mix well to coat each spear with a little seasoned oil. Place the asparagus on the griddle and cook for about 5 minutes until tender. Turn the asparagus after 3 minutes to ensure even cooking. Remove from the griddle and place on top of the polenta together with the roasted tomatoes, Talaggio, chilli and lemon zest. Place under a hot grill for about 5 minutes to melt the cheese. Serve with ribbons of mint scattered over the polenta, asparagus pizza.
