Our local farmer’s market is still brimming with citrus fruit and we are still are eating our way through it. Lilias particularly likes mandarins and this is what happens if I leave her unattended for a minute. Or I find her in the dishwasher. Yes, actually inside it.
Today I don’t have a recipe as such, more an idea for using both the new season asparagus, the beautiful slim, tender shoots that they are, and the last of the winter oranges.
A small bundle of asparagus
Sea salt and olive oil
Half a lemon
Half a small fennel bulb
A small handful of black kalamata olives, halved
Break the woody ends off your asparagus and lay it in a roasting dish with a drizzle of olive oil, the juice of half a lemon and a sprinkling of salt. Roast for about 15 minutes at 200°C- this will vary depending on the size of your asparagus. (Also, my oven is a strange and temperamental beast, so I always feel a little nervous giving cooking instructions. New oven in three sleeps!)
When these are done, lay them on a plate with the very thinly sliced half fennel bulb and orange, making sure all the pith is removed. Then give it another drizzle of olive oil, it is worth using good peppery stuff for this, salt and some nice and plump black olives, halved.
I ate mine with some crusty, buttery bread but you could add a piece of fish or some chicken to bulk it out into more of a dinner. Mine was the perfect lunch for one.
P.S. I have just updated the recipe page in the hope it will make it easier for you to search for recipes and ideas rather than scrolling through all the posts. Let me know what you think.
P.P.S. Turns out I am not a menu planner, I cannot make my brain work that way. More on this later.