Seasonal, greens and good for you are three of the leading culinary trends. Fabulously flavoursome it’s not even a trend – it’s just the reason why we love eating. We have joined them together in this little compendium of springy earthiness.
With the last crop of British asparagus being harvested in these days it would be a sin not to take advantage of the last sprouts of the season.
An easy take on a classical is steamed asparagus with poached eggs and truffle shavings – keep it simple or follow Mark Jordan’s fancy Asparagus spears with truffle, poached free-range duck egg, hollandaise sauce and Parmesan crisps recipe.
You can go vegan with this Grilled asparagus with sorrel and shaved black truffles, from Karen Martini.
If you got caught in a summer storm and need something more comforting, try a simple asparagus velouté, laced with single cream (just a little drop, you don’t want to cover the asparagus flavour) and topped with grated black truffle. Here a good (and utterly beautiful) version from Zen Can Cook.
Summer truffles are a great match for peas, broad beans, fava beans etc. Sure, one could use the frozen version, but if you ever tasted the buttery, earthy sweetness of peas-out-of-the-pod, you know the difference.
Arne & Claudia, from Food with a View, mix fresh fava beans with a fresh truffle pesto, which will come in handy in many more recipes.
They also make the best early summer picnic treat with this Frittata with wrinkled peas and summer truffle’s butter de luxe, which is the most civilised take on the Neapolitan classic beach food “Frittata di maccheroni” that we have ever seen.
Just remember that you can always prepare a risotto with fresh peas (half whole, half pureed) and summer truffle – and add your favourite choice between lobster meat, scallops or seared cubes of foie gras marinated in Cognac.
Oh, well, are you salivating enough? You can get your fresh Summer Truffles here!