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Mrs Crocombe is back! She’s been busy preparing an unusual recipe using one of her favourite vegetables: asparagus. Asparagus grows naturally between April and June, but at Audley End House, they like to extend the season and enjoy this delicate vegetable all year round.
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INGREDIENTS
For the rolls…
Water
Milk
250g (9oz) Flour
7g (0.2oz) Yeast
1tbsp Lard
A generous pinch of salt
For the filling…
50-60 asparagus spears, preferably slender
300ml (½ pint) whole milk
2 egg yolks
A pinch of nutmeg
Cayenne pepper
Freshly ground black pepper
Grated parmesan cheese
2 tsp corn flour (optional) to stabilise
METHOD
Make 12 small rolls in muffin tins using a mixture of half water, half milk. Set aside to cool.
Trim your asparagus, removing the tough woody bottom ends.
Tie the stems together in bunches and boil in water for 2-3 minutes, until cooked but still stiff.
Let the stems cool, then carefully cut to length to fit in your buns with 2-3cm protruding.
Combine the filling ingredients (except the cheese) to make your custard, whisk well.
Add the cornflour for stability.
Heat the custard until just boiling and allow to thicken, then stir in the cheese.
Neatly cut the tops off your buns, scoop out the crumb and fill with your custard filling.
Arrange the asparagus tops in the custard.
Serve tepid, chilled, or brush with a little butter before reheating in the oven to serve.
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Video Chapters:
00:00 Introduction
01:08 For this recipe, you will need…
01:33 Making the custard
02:32 Seasoning the custard
04:02 Preparing the asparagus
06:23 Boiling the asparagus
07:13 Preparing the bread rolls
08:13 Filling the rolls
09:07 Finishing touches
