Posts Tagged: Asparagus

Jun 13

Griddled asparagus with goat’s cheese


This is a great super-simple supper I’ve been enjoying recently, making the most of the English asparagus season. It’s light, fresh and full of flavour and can be made in 15 minutes – great when you are hungry when you get home in the evening. It makes a lovely starter or a main, too.

The asparagus is best griddled, if you can, either using a griddle pan or on the barbeque. The best goats cheese to use are the Somerset variety: not too hard, nor to soft. By cooking them this way in a non-stick pan, it allows the cheese to caramelise on the top, and remain meltingly soft in the centre. You do need to use a great non-stick to cook the cheese this way. Do not be tempted to use oil: it just won’t work. I used a lovely environmentally friendly non-stick pan by Green Pan which worked so well.

Make the most of the asparagus season by giving this a go!

Griddled asparagus with goat’s cheese

Serves 2


1 large bunch fresh asparagus, with the tip of the stalks cut off

1 tbsp olive oil

Salt and pepper

1 Somerset goats cheese


1)   Place a grill pan over a high heat to warm up.

2)   Place the asparagus into a bowl. Add the olive oil, season with salt and pepper and toss, so that the asparagus spears should be lightly coated with oil.

3)   Transfer the asparagus to the hot pan and cook until tender. This should take around 10 minutes.

4)   Season the goat’s cheese well with pepper. Place face down in a non-stick pan and cook four around 5 minutes without moving, until it is caramelised.

5)   Serve the asparagus topped with the cheese immediately.

May 13

Upper Deck

 Upper Deck 2

Upper Deck is the newly opened restaurant at the Christchurch Harbour Hotel in Dorset. Overlooking the beautiful Christchurch Harbour and Hengistbury Head, it is very tastefully decorated and comfortable spot from which to admire the stunning views.

The menus are designed by local chef Alex Aitken, and use a good selection of locally-sourced produce, including Sopley asparagus and plenty of locally sourced fish. There is plenty of choice available on the menu, including an A la carte menu, sharing platters and a tasting menu with matched wines if you fancy it.

Upper deck1

The wine list offers plenty of choice and we particularly enjoyed the Billecart Salmon Rosé champagne as an aperitif. To start, we shared a grilled tiger prawn served with rocket, and grilled Sopley asparagus with a poached egg. Both were delicious, light starters and reasonably priced at around £6 each.

For our main courses, we tried the lamb which was served with a ratatouille and spinach and dauphinoise potato. This was a great main and every component of the dish was really delicious and well cooked. We also tried the rib eye steak which was served with a sauce of your choice, chunky chips, grilled tomatoes and a watercress salad. The steak was very good indeed and cooked as requested. It was a great, simple main course which was well-executed.

For dessert, we really enjoyed the chocolate fondant, which was perfectly cooked and portioned – it was just the right amount. The crème brûlée was really good, too, with a perfect thin sugar crust on top.

Upper Deck is a great destination for lunch or dinner and is one of the top restaurants in the area. It is smart, but relaxed with a lively feel and offers really good, well-cooked food.

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