Is it hot or cold, do we have sunshine or rain? Is anyone else confused?! Up until yesterday, we were eating warming soups and stews, today, the sunnier and more in keeping with spring weather, inspired this lovely bright British asparagus, mozzarella, tomato and egg salad. This is a sort of cross between asparagus with poached egg (a heavenly combination) and an Italian tomato and mozzarella salad, though on this plate, all the ingredients are British. It goes perfectly with a glass of fizz and you’ll find out why I’ve been drinking that a little later on!
The asparagus season here in the UK has just about begun and you can certainly find some British asparagus in the shops, but not to the extent that many had hoped for. The annual British Asparagus Festival, due to be held in Worcestershire, was cancelled because of bad weather, flooding and a very sleepy asparagus crop. On the positive side, if the rain and cool weather finally go away and we get sunshine, we could see the British asparagus season hold out a little longer, meaning a good amount could be available around the Diamond Jubilee Weekend and even beyond.
So, really, I made this salad in the anticipation that more British asparagus will grow and become available for us. The buffalo mozzarella used in this salad is British too, made at Laverstoke Park Farm and is widely available in UK shops. The tomatoes were English, the eggs free range, and I also used a locally produced golden rapeseed oil, made into a lemon dressing.
- 2 free range eggs
- 100 g asparagus tips
- 125 g Buffalo Mozzarella
- 4 ripe tomatoes
- 1 tablespoon fresly squeezed lemon juice
- 2 tablespoon rapeseed or olive oil
- 1 teaspoon grated lemon zest
- freshly ground black pepper
- Place the two eggs (in their shells) in a saucepan of cold water and bring to the boil. As soon as the water starts to boil rapidly, drop in the asparagus tips and set the timer to three minutes. After three minutes, carefully lift the boiled eggs out and then drain both the eggs and asparagus under cold running water to cool them down. Set both to one side.
- Slice the mozzarella and tomatoes and place them on a plate. Lay the asparagus on top. Carefully peel the boiled eggs. When you are ready to serve, carefully slice the eggs in half and place on top (they should be soft and runny).
- To make a quick dressing, mix the lemon juice with the rapeseed oil in a small bowl. Grind in some black pepper and mix briefly with a fork. Pour the dressing all over the salad and sprinkle with the lemon zest and a little more black pepper. Serve.
I’m sending this salad across to a few blog events.
Brilliance in Blogging Awards – Thank YOU!!!
I have one more very special thing to to say just before I pop off for the evening. I have been in a slightly giddy, celebratory mode this week, owning to the wonderful news that Fabulicious Food! is a FINALIST in the Brit Mums Brilliance in Blogging Awards, unbelievably, in the ‘Outstanding‘ category. This is down to you all for voting and amazingly, Fabulicious Food! is the only food blog to make it into this particular category. This means I am up against some very stiff competition, but reaching this stage alone is enough to keep a very big smile on my face for a very long time to come! Hence, the fizz!
After only eighteen months of blogging, making it as a finalist is a huge boost to me on a personal level. Thank you, big time.
The final stage is for the blogs in each category to be scrutinized by an independent judge or judging panel. The overall winners will then be announced at the BritMums Live Awards Ceremony on Friday 22nd June 2011, part of a two-day blogging conference for UK bloggers. There are still tickets available if you are interested in coming along. Speakers include Sarah Brown, Ruby Wax and a whole host of top UK bloggers and writers, as well as the big awards ceremony/party itself presented by the broadcaster and television presenter Katy Hill on the Friday evening.
Let me know if you’ll be going, too and congratulations also to ALL the bloggers who were nominated or who have reached the finalist stage.
The biggest thank you!