The Asparagus season started on the 23rd of April, so we now look ahead to how we will be bringing this wonderful ingredient to life on our menu’s.
For our latest asparagus plate, Harbour House head chef Andi Tuck neatens the freshly cropped asparagus , stokes up the coals and sears off the green spears over flame. Fresh from the grill it’s well seasoned, dusted with grated lemon zest and then coated in a seaweed enriched butter to finish. The dish makes for a beautiful mid spring starter or a side designed to be shared.
Keep your eyes peeled as we highlight more of our seasonal ingredient highlights as the move through the year.
