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Paul Ainsworth’s Asparagus Recipe

Paul Ainsworth's Asparagus with Burrata and Seaweed Dusted Sourdough

June sees the end of British asparagus season so it’s the last chance to celebrate them! Paul Ainsworth is the successful chef and restaurateur behind The Ainsworth Collection, which includes Michelin-starred No6 in Padstow where the menu showcases Cornish produce at its best.

English asparagus, chimichurri dressing, burrata and seaweed sourdough croutons


  • 1 bunch green English asparagus
  • 1 ball burrata
  • 2 slices torn sourdough
  • 10ml olive oil
  • 1 tsp dried seaweed powder/ seasoning
  • Sea salt and pepper
  • 3 tbsp chimichurri dressing (see recipe below)


  1. Remove the tough end of the stalk from the asparagus then trim and lightly peel
  2. Add the torn bread, olive oil and a pinch off sea salt in a bowl and mix well. Place onto a chargrill over a medium to high heat to toast all over to create a crunchy crouton. Dust with seaweed powder and set aside.
  3. Boil or steam the asparagus in salty, seasoned water and cook for 1 ½ -2 minutes until the asparagus is tender but cooked through.
  4. Remove the asparagus onto paper to dry and lightly season with sea salt and a drizzle of extra virgin olive oil. Place the asparagus onto a plate.
  5. Spoon over the chimichurri, lightly tear the burrata over the top, season with salt and pepper and top with the seaweed seasoned croutons to serve.

For the chimichurri, combine 120g flat leaf parsley, 120g coriander, 30g fresh oregano, 2 cloves of garlic, micro-planed, 1 tsp chilli flakes, 1 tsp ground cumin, 160g olive oil and 120g cider vinegar in a food processor (tearing the herbs off the stalks to ensure a smooth blend.) Taste and finish with fine salt and a splash of lemon if needed.

Swedish Grubbröra Recipe

This is one of our favourite ways to eat asparagus as the English season comes in. The recipe combines the best of Swedish and English ingredients together, for an irresistible combination.

“Gubbröra” translates roughly from Swedish to “Old Man’s Mess”, an appetizer commonly served on Smörgåsbord at Christmas and Easter but you can find it all year round. We’ve used Swedish “Matjessill” (herring) but you can also use Swedish anchovies or “Ansjovis”. These are very different from Mediterranean anchovies, usually European sprats (a small oily fish often mistaken for baby sardines).


Serves 3-4 people

4 hard boiled eggs (boil eggs for 10 mins)

200 g chopped soused herring (discard from the pickled liquid)

1 large red onion (finely chopped)

20 g chopped chives

20 g chopped tarragon

150 g mayo

150 g creme fraiche

1 tsp of dijon mustard

1 bunch of English asparagus

20 g capers

3 g salt

3 gr ground black pepper

Slices of toasted sourdough bread to serve


Combine all the ingredients apart from asparagus and capers in a large mixing bowl. Season with salt and pepper. Boil the asparagus for 2 mins, take out and cool down in an ice bath.

Heat olive oil in a large pan and fry the asparagus for 3-4 mins, add the capers and cook for 30 seconds. Serve on toasted sourdough bread.


April’s Best Seasonal Produce


The shop is already overflowing with asparagus this month and the UK’s season has started early thanks to a warm March: you find purple, white Italian, English, baby, wild and more. Roast in the oven and sprinkling lemon juice and freshly grated parmesan over the top or char and serve with smoked salmon.

Morel mushrooms

Much like truffles, morels only grow in the wild. With a short season (March-June) and delicate nature due to their hollow middles, no wonder they are a darling of farmer’s markets. Toss into a delicate, creamy white wine sauce and pour over chicken.


Peppery crisp & crunchy, try different varieties of radishes from French Breakfast, Mirabeau or Plum Purple. Or a white Daikon, longer like a carrot and more mild in flavour.

Fun fact: UK growers harvest over half a billion radishes between April and October. We enjoy them as the Belgians do in a “tartine”: sliced over fromage blanc on a slice of sourdough with fresh black pepper cracked on top.


This close cousin of mustard bursts with nutrition, including iron, calcium and vitamins A, C and E. Sprinkle on your morning omlette for a satisfying, fresh crunch.

Also in season: Cauliflower, Grapefruit, Lemons, Mint, Rocket, Rhubarb, Spinach, Spring Greens



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