Wye Valley Asparagus


I have found memories of growing up in North Devon, the home of Braunton asparagus (also the home of my mom). I grew up surrounded by endless country walks, woodlands and picture views. The smell of wild garlic always takes me back to the place I found my love for food and cooking. I currently live In London so sourced what I could from my local farmers market, it’s not Braunton asparagus but it’s equally as amazing. This is my simple but delicious homage to wild garlic and asparagus season.

To switch things up a bit I wrapped my asparagus in Pata Negra ham. I used a full fat top quality Greek yogurt with lemon juice and zest, adding a nice rich and creamy element and some citrus zing. With the wild garlic I made a purée, dehydrated dust and used the flowers to garnish. Needless to say the dish was very tasty, it would make a perfect addition to a tasting menu or a light starter.


12 slices of Pata Negra ham

16 spears of asparagus

Pinch of salt

Pinch of black pepper

Splash of olive oil

Wrap 12 spears of asparagus with Pata Negra ham and leave 4 as they are. Give the asparagus a splash of olive oil and a pinch of salt and pepper. Pre heat oven to 180℃, roast asparagus for 6 minutes or until cooked. I like mine to have a bit of a bite! Once cooked cut the 4 with out the ham in half lengths ways.

Wild garlic purée

500g Wild garlic

1g Ultra tex

1 bowl of iced water

Bring a pan of water to the boil. Pick the wild garlic leaves and flowers from the stems. Blanch the leaves (save some to dehydrate) in the boiling water for 20 seconds, remove leaves and immediately place into a bowl of iced water. Remove the leaves and drain off any excess water. Blitz leaves in a strong blender until smooth. Add Ultra tex until desired consistency. Blitz again then pass through a fine chinois.

For the Greek yogurt I added a splash of lemon juice and zest to taste. Use a top quality full fat Greek yogurt, I can’t stress this enough.

Dehydrate the left over wild garlic leaves in the oven at 50℃, use a wooden spoon to hold the oven door open. Dehydrate until crisp then blitz into a powder.

Like I said before this is a very simple dish you would be crazy not to try it!


12 Comments on “Wye Valley Asparagus

  1. Great looking combination, and another fantastic plating. Dehydrating then grinding the leaves into a condiment was a stroke of genius. You’re a real artist.

    Liked by 2 people

      • You’re very welcome! Thank you for featuring one of my favourite vegetables. Growing up, I didn’t like asparagus because it came in cans and was disgustingly mushy and flavorless…my opinion shifted dramatically when I was finally able to have it fresh! Freshness of food makes all the difference in the world, I think.

        Liked by 2 people

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