ANOTHER RECIPE FROM THE FOOD LADY ALISON JONES
Asparagus, leek and wild garlic frittata, with sundried tomatoes and ricotta.
Oh how I look forward to British asparagus! It’s a May taste moment and should be served as simply as possible! But I’ll forgive a Frittata to mingle it with another favourite spring taste – wild garlic (or Rams dens).Wild garlic like the asparagus, also has a very short lived season, saying hello from early March and sadly leaving us by the end of May. It’s easily gathered in our lush Calderdale valley on your sunny wood walks and will keep in a plastic bag in the fridge up to a week! But be careful not to trample the surrounding growth and other spring plants. The flowers can also be gathered and deep fried in a tempura batter – great for an impressive dinner party.
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