Product Description:
Dia.: +/- 16-22mm.
Length: 15-17cm. (Tolerance 14-16cm, 1-2 counts/kg)
Peel Defects: Remaining Skin ( Length <3cm, Width<2mm) <5counts/kg
Bend Spears: Light (within 30 degree) < 3 counts/kg.
Origin: China
Product Photo:
Suggested Recipe:
1.Ingredients:
large bunch of asparagus, sliced in half lengthways
6 large eggs 145g tub fresh pesto
2 x 25g seeds snack packs
Method:
Heat grill to high. Toss the asparagus in olive oil, season and cook in an ovenproof frying pan until softened. Mix the eggs with half the pesto. Take half of the asparagus out of the pan, then spread out the rest. Pour over half the egg mixture. Cook for a few mins on the hob before finishing under the grill. Fold over, then repeat with the rest of the ingredients. Drizzle the remaining pesto over the omelettes and sprinkle the seeds on top.
2.
Ingredients:
100g buckwheat flour , 100g plain flour , ½ tsp bicarbonate of soda, 284ml pot buttermilk, 1 egg, beaten, 50g butter, melted, 2 tsp rapeseed oil or vegetable oil, 18 asparagus spears, halved to make 36 shorter spears, 140g smoked salmon, 150ml pot soured cream, a few lemon wedges
Method:
A.Heat oven to 120C/100C fan/gas 1/2. Mix the flours, bicarbonate of soda and 1/2 tsp salt together in a bowl. Whisk the buttermilk, egg and 3 tbsp melted butter together in another bowl, then gradually whisk into the dry ingredients to make a smooth batter.
B. Heat a non-stick frying pan over a medium heat. Add the remaining butter and the oil, plus the asparagus, and fry, turning, for 3-4 mins until almost tender.
C.Turn the heat down and scoop out all but 6 of the asparagus spears. Arrange the 6 left in the pan into 2 groups of 3. Use a ladle to spoon a little batter over each group of asparagus, to make 2 round pancakes, with the asparagus hidden underneath. Cook the pancakes until bubbles appear on the surface – about 2-3 mins. Flip over and cook for 1-2 mins more until golden and set. Remove and keep warm in the oven while you use the remaining asparagus and batter to make another 10 pancakes.
D. Pile 3 pancakes on each plate and add a pile of smoked salmon. Serve with some soured cream, a good grinding of black pepper, and lemon wedges for squeezing over.
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