IN SEASON Asparagus


SPRING VEGETABLE PAD THAI


SERVES 2


1 pack rice noodles Sunflower oil 30g fresh coriander 1 bunch asparagus Half kohlrabi 1 red pepper


Handful of spring greens 3 spring onions 2 red chillies 2 garlic cloves Piece fresh ginger 25g roasted salted peanuts 200g marinated tofu 1 egg


1 pack tamarind paste 2 tbsp tamari 1 lemon Salt


1 Boil a kettle of water. Fill a pan with the boiled water and put it on the hob. Add the pack of noodles. Cook on a low simmer for 10 minutes, until tender, stirring for the first 1 minute to prevent them from clumping.


2 Once ready, rinse under cold water to stop them from sticking. Wash and shake the fresh coriander dry. Wash the asparagus. Snap off and discard the tough base of the stalks. Chop the rest into 3-4cm lengths.


3 Peel and halve the kohlrabi. Using just one half of it, slice it in into thin half-moons, then into matchsticks. Wash, deseed and chop the pepper into thin strips. Wash and finely slice the chillies, using 1 or 2, keeping the seeds in too.


4 Peel and finely chop or crush 2 garlic cloves. Peel and finely grate the ginger. Chop the peanuts. Cut the tofu into 2cm squares. Roughly chop the coriander leaves. Crack the egg into a bowl and lightly beat the white and yolk together.


5 Squeeze the juice from the lemon. Heat 2 tbsp of oil in a wok or large frying


14 | THE WEST COUNTRY FOODLOVER


pan, to a medium heat. Add the garlic, ginger and chilli(es). Fry for 1 minute, stirring to prevent the garlic from burning. Turn up the heat.


6 Add the asparagus, shredded greens, kohlrabi, pepper and tofu. Fry for 1 minute. Add the noodles, one third of the pack of tamarind and half the tamari. Add about 4 tbsp of water and stir for 1 minute. Turn down the heat.


7 Push the ingredients to one side of the pan. Add the egg and stir for a few seconds so it starts to scramble. Add most of the spring onion and most of the coriander and stir. Remove from the heat. Taste and add lemon juice and more tamari and/or salt if needed.


8 Divide between 2 serving bowls. Garnish with the peanuts and the rest of the onion and coriander.


www.riverford.co.uk


SALMON AND ASPARAGUS FRIED RICE WITH LEMON AND FRESH DILL


SERVES 4


4 tbsp unsalted butter, divided


1lb salmon fillet, skin removed, cut into bite-size cubes


Kosher salt and freshly ground black pepper


8 ounces asparagus, ends trimmed, cut into 1-inch lengths


1 medium sweet onion, diced


2 cloves garlic, minced 4 cups cold cooked rice Zest of 2 medium lemons


Quarter cup freshly squeezed lemon juice 1 tsp kosher salt


Quarter cup chopped fresh dill


1 lemon, cut into wedges


1 Heat 3 tbsp of butter in a large sauté pan over medium heat. Allow to cook until the milk solids turn golden brown and the butter smells nutty. Add the cubed salmon, sprinkle with salt and pepper, and sauté for approx 5 minutes until lightly browned and cooked through. Transfer with a slotted spoon to a plate.


2 Add the asparagus to the butter in the pan, sprinkle with salt and pepper, and sauté for about 5 minutes over medium-high heat, stirring only occasionally, until it begins to brown. Transfer to the plate with the salmon.


3 Heat the remaining tbsp of butter in the sauté pan over medium- high heat. Add the onion, sprinkle with salt and pepper, and sauté until tender for about 5 minutes. Add the garlic and sauté 1 minute more. Add the rice and sauté until warmed through and softened, then continue sautéing until the rice seems firm again for about 3 minutes. Stir in the lemon zest, lemon juice, and salt to taste. Add the salmon and asparagus to the pan and stir until heated through.


4 Divide among plates and garnish with fresh dill. Serve with lemon wedges.


Fried Rice by Danielle Centoni, published by Sasquatch


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