At Torello Farm, asparagus and broad beans are abundant and of a beautiful quality. They are also harvesting the young garlic plants known as ‘spring garlic’ that has a gorgeous delicate flavour. With more daylight hours, local chooks are laying plenty of eggs and a special offering of the Torello Farm Tuerong-grown spring lamb will soon be in the farm gate shop.
Each week Torello Farm provide a recipe encouraging you to make the most of what’s seasonal and delicious. The recipe below is a version of a classic asparagus mimosa, but it has been given a modern twist by celebrating the best of the Mornington Peninsula’s spring produce.
Asparagus with herbed broad beans and egg
- 2 extra large local eggs
- 500g Torello Farm asparagus spears
- 300g podded Torello Farm broad beans (need about 1kg whole broad beans)
- ¼ cup mint leaves
- 3 spring onions, or Torello Farm spring garlic, ends and tops trimmed
- 2 teaspoons salted capers, rinsed
- 1 anchovy fillet
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- sea salt, to taste
- freshly ground pepper
Gently place eggs in a small saucepan of boiling water over a high heat. Simmer for 10 minutes. Immediately transfer eggs to a bowl of cold water. Refresh with cold water after a minute, then repeat one more time. Remove and set aside to cool completely. Peel away shell and finely chop the egg.
Meanwhile, bring a large saucepan of salted water to the boil. Add broad beans and cook for 3 minutes or until beans are tender. Drain and transfer to a bowl of cold iced water. When cooled, drain well. Peel and slip off outer shell from each bean (note: skip this step if beans are young and just picked).
Place half of the peeled broad beans, spring onion or green garlic, mint, oil, lemon juice, anchovy and capers in a small food processor and pulse until just chopped and combined. Season to taste with a pinch of sea salt.
Bend asparagus bases until the tough end snaps, then, trim each base to neaten. Place asparagus in a large saucepan of boiling salted water and cook for 3 minutes, or until just tender. At this point, the asparagus can be drained to serve warm, or transferred to a bowl of cold water to cool to room temperature then drained well.
Arrange asparagus on individual plates, or all on a platter. Spoon paste over the stems, scatter over remaining broad beans and top with chopped egg. Sprinkle with freshly ground pepper.
Eat and enjoy!
Find more recipes using fresh Mornington Peninsula produce HERE>>
Find more inspiration for this Spring HERE>>
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