September 30th, 2016

Chef’s Corner

Paul Napper, head chef at the Evesham Hotel writes for the Observer

THE EVESHAM HOTEL ASPARAGUS SANDWICH

This month I am handing over my corner to my Sous Chef, Ben Whatcott, who has created the Evesham Hotel’s very own asparagus sandwich.

Using quality produce sourced from Worcestershire suppliers, the sandwich celebrates local flavours in one of Britain’s most iconic foods – the sandwich.

Ingredients

Five spears of local asparagus

Three rashers of unsmoked back bacon

Two slices Simon Weaver Cotswold organic brie

Two slices of bloomer bread

A handful of small leaf watercress

1. Bring small pan of water to the boil

2. Add spears of asparagus to boiling water and cook for four minutes

3. Grill rashers of baking to your liking

4. Top bacon with slices of brie

5. Drain asparagus and place in separate pan. Toss in butter and season with salt and pepper.

6. Butter both slices of bloomer bread

7. Place spears of asparagus onto one piece of bloomer and then add brie topped bacon rashers. Finally, add the watercress and place the other slide of bloomer on top.

8. Slice down the middle – and hey presto!

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