The Suffolk Coast
  • Suffolk Asparagus

Made in Suffolk - locally grown veg

We are blessed with a kind climate and sandy soils on The Suffolk Coast which allows our crops of vegetables to thrive and grow into some of the tastiest in the country.

Between May and July asparagus is a favourite - labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're considered to be one of the delicacies of the vegetable world, and have a distinct, intense savoury flavour.  British varieties are green and pack a nutritional punch, with high levels of vitamins A and C, potassium, iron and calcium which, in short, means not only does it taste delicious but it’s really very good for you too!

The humble potato is probably the best loved and most versatile vegetable there is, and they don’t come any better than right here in Suffolk. Local farmers have needed to heavily invest in modern planting, harvesting as well as making use of up-to-date technology on such things as irrigation monitoring to ensure that the potato crops are as close to perfection as they can be!

Combining both of these rather diverse vegetables grown locally on The Suffolk Coast, we’ve uncovered this rather mouth-watering recipe…

New potato, asparagus and thyme tarte Tatin (Serves 6)

Ingredients:

  • 2 shallots, finely chopped
  • 15g butter
  • 25g honey
  • 2 tbsp brown sugar
  • 2 tbsp caster sugar
  • 25-35ml white wine vinegar
  • 4-5 sprigs fresh thyme, leaves removed
  • 1kg waxy new potatoes, boiled until just cooked
  • 1 large bunch asparagus
  • 500g ready-made puff pastry

Method:

You will need a large, deep saucepan (about 25cm in diameter) with an ovenproof handle – or alternatively a tarte Tatin tin/cake tin lined with parchment.

In a saucepan, sauté the shallots in the butter until soft. Add the honey, sugars and vinegar. When the sugar has dissolved, add the thyme and allow to cool slightly. Taste and adjust the vinegar and sugar according to your own preference.

Arrange the potatoes and asparagus on top of the onion mixture in the pan (or transfer to a lined cake tin if you don’t have a suitable saucepan).

Roll out the pastry so that it is 3cm wider than the pan and cut to the appropriate size.

Top the potato mixture with the pastry and tuck in at the sides.

Bake in an oven preheated to 180C for 35-40 minutes until the pastry is golden.

Remove from the oven. Leave to settle in the pan for 10 minutes.

Invert the pan on to your serving plate. Serve warm.

Delicious served with a goat’s cheese, rocket and beetroot salad.

Enjoy!

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