Why seasonal asparagus is a chef’s secret weapon – plus two must-try recipes
Niall McKenna shares his recipes for classic asparagus hollandaise and a mouthwatering panzanella salad with asparagus
At my restaurants, seasonality is one of the core principles when it comes to designing our menus. It’s important to both my team and I, as it allows us to support our local producers.
By sourcing what’s in season, we can be more inventive with the dishes we create, especially when there’s a surplus of produce available. One of our standout local suppliers is Conway Farm, a grower of premium asparagus. This product is 100% seasonal, traditionally available from May.
However, due to improved climate conditions and more advanced farming practices, we’re fortunate to have it earlier, now in April. But once it’s gone, it’s gone - making it even more special when we get to enjoy it.
Personally, when it comes to great produce, I believe in the simple recipes done well. For example, a classic hollandaise dish will always shine on any dinner table, and you’ll see it featured on menus throughout London as a timeless favourite.
For this reason, I’ve included Asparagus Hollandaise as one of my recipes this weekend. The second dish I enjoy is an asparagus salad. I’m currently on a health kick, and this is a perfect way to incorporate more vegetables into my diet while still enjoying the natural flavours of this seasonal delight.
Panzanella Salad with Asparagus
Check out the Irish News article HERE
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