Well its taken a while this year, with all the cold weather and frost and snow but we finally have gorgeous yummy asparagus in season..for a few weeks anyway! I have stocked up on English Asparagus now and am always trying to find new and different things to do with it. In saying that, simply grilled, drizzle of olive oil and salt and pepper does it for me too every time.
This recipe is a great brunch / lunch option (tip: make enough fritters so there’s left overs as they reheat really well!).
In the recipe I’ve added amounts for the fritters but for the toppings – do as you wish, have as much or as little of these as you would like, and experiment – a poached egg, parmesan, feta smoked salmon…
50g Plain Flour
1 Tbsp Cornflour
100g Creme Fraiche
Salt & Pepper
165g tin of sweetcorn
3 Scallions / Spring Onions
Avocado, chopped into Cubes
Bacon Lardons or Rashers, chopped into small pieces
Mix together in a blender the plain flour, cornflour, egg, creme fraiche and salt & pepper to make a smooth batter. In the meantime, drain your sweetcorn and chop the scallions. Add these to the blender and mix for about 10 seconds so that some of the corn and scallions are really finely chopped and blended into the mix.
Make sure your griddle or frying pan is really hot, add a small bit of olive oil and then spoon the mixture onto the pan in small batches (I normally do 2 or 3 at a time). As they are done you can keep them warm, wrapped in tinfoil, or place in a warm oven.
Cook your asparagus – in boiling water, grill, microwave – whatever method works best for you. Chop the avocado into small cubes. Once the pancakes are cooked, you can use the same pan for the bacon. Cook the bacon at a high heat quickly so it gets really crispy.
Then you are all set: make a tower with a pancake, asparagus, avocado and bacon on each level!
And enjoy – while that lovely purply green asparagus is fresh and in season!