Asparagus is the queen of vegetables and May and June herald the short season of our favourite English asparagus.
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.
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
2001 she started the Vegetarian Cookery School to teach people how to cook the
‘Demuths’ style of innovative vegetable dishes.
Rachel teaches on many of the cookery courses and specialises in World Flavours & Baking. She was awarded Best Cookery Tutor in 2013.