Play your own part in this year’s National Vegetarian Week by skipping the meat isle and stocking up on seasonal fruit and veg such as asparagus, rhubarb, spring greens, spinach, radishes (the list goes on) — all which have incredible nutritional purposes and are a great alternative source of protein! Vegetarianism is a growing popular lifestyle choice in London, and, at Tredwells we find more meat-eaters are increasingly opting for a vegetarian or vegan dish more than ever!
If you’re not sure where to begin, then start with something simple. Chantelle Nicholson’s Asparagus, Gremolata, Macadamia and Elderflower recipe, taken from Planted, is the perfect dish to tuck into with the family. If you’re keen to try more of Chantelle’s show-stopping veggie dishes, head over to Tredwells for a tasty lunch, dinner or even plant-based Sunday roast! We also highly recommend our favoured Vegwells tasting menu — 5-courses of plant-based brilliance.
Asparagus, Gremolata, Macadamia and Elderflower
Gremolata is a flavoursome condiment made with parsley, lemon zest and garlic. It is a great ‘go to’ accompaniment for almost any dish and adds a lovely burst of savouriness. In spring, try it with a little wild garlic, which is readily available in England, in areas that are a little damp and shaded.
2 bunches asparagus
1 tablespoon vegetable oil
Sea salt and freshly milled black pepper
60g macadamia nuts, roughly chopped in half
1/4 teaspoon fennel seeds
FOR THE GREMOLATA
2 tablespoons finely chopped flat leaf parsley
Zest of 1 lemon
1 tablespoon finely chopped wild garlic
1 garlic clove, peeled and finely microplaned
3 tablespoons olive oil
1 tablespoon elderflower cordial
2 slices sourdough bread
Fresh elderflower, to garnish (optional)
Preheat the oven to 180?
Place the macadamia nuts on a baking tray with the fennel seeds. Bake for 8 – 10 minutes until the nuts are golden. Remove from the oven and set aside
For the gremolata, mix all ingredients together and season to taste with salt
Mix two tablespoons of the olive oil with the elderflower cordial and set aside.
Break the bread into bite sized pieces and brush with the remaining tablespoon of olive oil. Heat your griddle pan until almost smoking. Chargrill the bread.
To remove the woody ends of the asparagus, gently snap off each end. The spear will naturally snap where the woody part begins. Neaten the end of each spear with a knife. Bring a large saucepan of heavily salted water to the boil. Add the asparagus and blanch for 2 minutes.
Divide the asparagus and sourdough croutons between 4 plates. Drizzle with the elderflower dressing and garnish with the gremolata and macadamia crumb. Top with the fresh elderflower if readily available.