At Navygrey we believe in the beauty of simplicity and making things well. We also know that in our commitment to sustainability and reducing our impact, one of the best things we can do as individuals is to eat good fresh food in season that's sourced as locally as possible.
With that in mind, each month we'll put the spotlight on a particular seasonal food and share a little recipe that we love.
This May, it's all about the delicious but all-too-short asparagus season. As someone who grew up right by the 'blink and you'll miss it' crop that grows on coastal sand dunes, this is a favourite go-to recipe. A simple spring delight.
Asparagus with feta, lemon and dill
One kilo of asparagus / 150g feta cheese / A large bunch of dill / Lemon / Salt & pepper / Olive oil
How to make
1. Preheat the oven to 200°C/fan oven 180°C/mark 6. Snap the woody ends from 1kg asparagus – bend them and allow to break naturally. Lay in a single layer, not touching, on a roasting tray and roll in a little oil.
2. Sprinkle with sea salt and roast for 10-15 minutes, until they start to brown and feel soft.
3. Arrange on a plate and crumble 150g feta over them. Chop a large bunch of dill and sprinkle over, then grate over most of the zest from 1 lemon (avoiding the pith, which is bitter).
4. Season with freshly ground black pepper and add a few drops of lemon juice if the feta is particularly salty. Serve warm or at room temperature.
... An interesting fact
Asparagus growers in Britain stop cutting spears on 21st June (Midsummer’s Day), the traditional date for the asparagus to end.
Bon appetit x Rachel, Founder