Asparagus; it’s tasty, it’s versatile, and it’s very very good for you (hello vitamin C). Unfortunately, Asparagus Season is very short – eight weeks, to be exact – so you’ve got to get your fix while you can. In honour of this year’s season (which began officially on 23 April) Head Chef of Roux at Parliament Square Steve Groves has been putting together some lovely recipes based on this hero vegetable; and we particularly love the look of his asparagus, Jersey Royals and scallop with Marmite butter.
This dish is something I love to serve in the spring when it starts to warm up a little bit, it can be a lovely sharing dish and whilst here I have used scallops I will generally use all sorts of shellfish, prawns in the shells and crab are other favourites. I like to serve it with some crusty bread to mop up that delicious butter.
- 20 Asparagus spears
- 20 Small jersey royal potatoes, scrubbed
- 8 Large scallops
- 150g Unsalted butter, diced
- 1 Lemon
- 1 Clove garlic
- 1tsp Marmite
- ½ tbsp. chopped parsley
- Cook the Jersey royals in a pan covered with salted water until tender, strain and set aside.
- Bring a large pan of salted water to the boil, cook the asparagus spears until tender.
- In a frying pan heat a little sunflower oil over a high heat. Pat the scallops dry with kitchen paper, season with salt and place flattest side down in the pan, cook for a minute or so to get a nice golden brown crust, turn over and reduce to a medium heat, add the butter followed by the garlic lightly crushed. Cook for a minute or so and remove the scallops, season the butter with a fine grating of lemon zest a squeeze of juice then the marmite.
- Toss the potatoes, asparagus, parsley and scallops through the butter and serve immediately.
Recipe courtesy of Steve Groves, Head Chef of Roux at Parliament Square