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Asparagus and Seasonal Treats Evening Class
Asparagus and Seasonal Treats Evening Class
Asparagus and Seasonal Treats Evening Class

Asparagus is the queen of vegetables and May and June herald the short season of our favourite English asparagus. 

Course Details

This class will feature asparagus alongside other delicious ingredients of late Spring and early Summer, such as broadbeans, fresh peas and sorrel.

You will learn how best to prepare and cook asparagus in different ways and make quick dishes such as:

  • Fatayer Pastries with Asparagus and Broad Beans
  • Griddled Asparagus Crostini and Wilted Wild Garlic with Béarnaise Sauce
  • Sorrel, Raw Asparagus and Jersey Royal Salad
  • Asparagus and Pea Frittata

The evening is a combination of demonstration and hands on participation and we will eat all of the food that we make with organic wines or juices. 

You will receive a recipe file at the end of the session so that you can recreate the dishes at home.

Time: 6.30pm-9pm

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    Dietary Suitability
    • <p>Vegan</p>
    • Dairy Free
    • Wheat Free
    • Soy Free

    We will happily cater for those who are vegan, gluten-free or have other special dietary requirements. Please let us know ahead of time so we can plan accordingly.

    Skill Level
    •   Beginner

    Rachel Demuth

    About the tutor

    Rachel Demuth has been a professional vegetarian chef since the early 80s. She was a founder member of Neals’ Yard Bakery in Covent Garden, London and in 1984 opened Broad Street Bakery in Bath pioneering organic, vegetarian and vegan cooking. In 1987 Rachel opened Demuths restaurant, which she owned for 26 years and sold it in 2013 to her Head Chef Richard Buckley. In 2000 she started the Demuths Cookery School to teach people how to cook the ‘Demuths’ style of innovative vegetable dishes.  She was awarded Best Cookery Tutor in 2013.