Food Green Asparagus Tart

Last cutting of asparagus is “no later than 21st June”, though may be earlier if the season is particularly rubbish.

This equates to my last eating of asparagus for the year. I won’t touch the imported stuff under any circumstance (white is a different story - but only in European season. Come to think of it, never seen white from the South Americans, Kenyans and other suspects).
 
Thom Blach said:
Nor will I, but I wonder if that is being a bit pig-headed, I don't think I've cooked the imported stuff in this millennium. If I ever see any that looks good I might give it a whirl, one could grill it or something.
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I’ve tried Tom. You’re not being pig-headed. It’s astonishingly flavourless by comparison and frankly not worth the bother.
 
Russell Faulkner said:
Well the 21 is fete de music so maybe they stop on 20… ;)

Actually I’ve seen some into July before but I dunno. The local supermarket has gone from 4-5 different white versions to one so I guess it’s coming to an end.
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My reference to was to the imported stuff post 21st June when we can no longer get the local - or the Landes stuff if required - (I’m sure it’s as good as the UK gear).
 
Pretty successful for a first attempt-I made a creamed duxelles and clearly used too much, next time I'll cut the mushrooms less finely. Five minute puff pastry a la Albert Roux was more than up to the job, but I didn't use quite as much butter as illustrated, a bad mistake. Much enjoyed and obviously a very sensible and straightforward dish which I shall repeat if the season holds out.
 
Thom Blach said:
I follow that rule too, as far as possible in London(and it looks like it's almost finished), but I still peel it, it's just better in every way and only takes a few minutes with the trusty Rex peeler. The principle advantage is that the whole stalk takes the same amount of time to cook, though that only applies if one simply boils it in very abundant slightly salted water rather than uses some of the stranger methods, I've had plenty of proudly presented steamed unpeeled asparagus this season which is soggy and grey. There is also a lot less waste as it is rarely necessary to discard the base.
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Interesting Thom. I might have to run an experiment with two batches, one prepared a la Beach and the other "old school"
 
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