The 23rd April is an auspicious date in our house. It’s our wedding anniversary. As well as being St. George’s Day and Shakespeare’s alleged birthdeathday it’s also the official start of the English asparagus season. No more weasely winter Peruvian impostors, it’s time for the real stuff.
Because it’s so delicious, it doesn’t need much doing to it. A quick boil until al dente and bright green then on the plate with butter and a pinch of salt. It’s also good with hollandaise sauce, duck egg, salsa verde or as we used to do it in the restaurant, sauce vierge.
With that in mind, I made a quick mustardy vinaigrette, chopped a medium, very ripe tomato and mixed them together. I spooned it over the asparagus and ate it outside in the midday spring sun.
Ingredients for the vinaigrette
1tbsp Dijon mustard
1tsp wholegrain mustard
25ml tarragon vinegar
75ml olive oil
25ml rapeseed oil
1 medium and very ripe tomato, diced
A splash of lukewarm water
Whisk the mustard, salt and vinegar together then slowly incorporate the oil, whisking all the time until you have a nice, thick emulsion. It’s a little like making mayonnaise.
Add a splash of water to loosen it a little, then stir in the tomato, juice and all.
Keep in a jar in the fridge for up to a week.