- A feature from the May 2017 issue of Suffolk Norfolk Life magazine
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- Food
By Mark Dixon
It’s that time of the year, where one of the most beautiful ingredients enters our kitchen here at Kindred’s Wymondham and the Kingss Arms in Fleggburgh. We are lucky in both restaurants that we have a local grower just minutes from the kitchen, ensuring us of the best quality, tender, locally-grown asparagus you could possibly get on the market, and it’s started really early this year too.
This time of the year really is so simple for us chefs because the ingredients now coming into season are the best you can get, from the Cromer crab, lobsters, broccoli, watercress, spring lamb, rhubarb and samphire just to name a few, and I feel strongly that with such amazing quality and tasty ingredients you don’t want to over-complicate things and do much more than you really need to with them: let the true flavours come through.
This recipe is a great starter and is just using classic flavours, which only complement the main ingredients, buttery hollandaise, salty serrano ham, creamy parmesan and peppery baby watercress. As long as you grill the tender asparagus spears perfectly nothing can go wrong.