Lincolnshire asparagus - Lincolnshire Life
METHOD Bring a pan of salted water to the boil. Whip the cream with the lemon zest, lovage, salt and pepper until mousse-like and refrigerate. In a separate bow
Ingredients
- 12 large asparagus
- 300g Cornish clotted cream
- The zest of ½ lemon
- 1 teaspoon of chopped fresh lovage
- 20 borage flowers
- 1 tablespoon of raspberry vinegar
- 3 tablespoons of extra virgin rapeseed oil
- Salt and ground white pepper to taste
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