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Asparagus with Lime & sea salt
Serves 4
Preparation 5 minutes, plus pre-heating griddle pan
Cook 5-7 minutes
1 bundle Scottish/ British asparagus spears (300g)
1 bunch spring onions
1tbs summer harvest rapeseed oil oil
1 lime
Flaked sea salt (such as Hebridean  or Maldon)
1
Heat a griddle pan to hot, about 10 minutes or light the barbeque.
2
Wash the asparagus and trim off the wooden end. Wash the spring onions and peel off the outer layer, if necessary, leaving the root attached.
3
Brush the vegetables with a little sunflower or groundnut oil and lay across the smoking hot griddle. Cook for about 5-7 minutes, turning occasionally, or until the asparagus and spring onions are tender and blackened a little. The thin ends of the spring onions will get quite chargrilled and crispy – this is fine, they will taste great.
4
Remove to a serving plate, squeeze over the juice of the lime and season generously with flakes of sea salt. Eat immediately.

A delicious tart, hot or cold, and especially good for a picnic!
Serves 8
1 packet ready rolled puff pastry
750g red onions, peeled and thinly sliced
60g butter
2 tbsp summer harvest rapeseed oil
3 sprigs fresh thyme
1 sprig rosemary
1 bay leaf 2 tsp soft light brown sugar
2 bundles Scottish/British asparagus
1 egg, beaten
125g crumbly goat’s cheese cut into cubes(use feta if you wish)
Method
1
Preheat the oven to 200°C/400°F/Gas Mark 6.
2
Melt the butter with the oil in a saucepan. Add the onions, stir well to coat with the butter, cover and cook on a gentle heat, stirring from time to time, for 30 minutes, until the onions are completely soft. Add the herbs and sugar, increase the heat and cook until the onions are caramelised. Leave to cool, discarding the herb sprigs and bay leaf.
3
Place the ready rolled puff pastry sheet on a lightly greased baking sheet. Using a sharp knife, score a 2cm deep border around the outside of the pastry, making sure you don’t cut all the way through.
4
Trim the asparagus as necessary, and cut in half. Pile the caramelised onions into the centre of the tart and spread out to the inner edge of the border. Place the asparagus on top, season and drizzle with olive oil. Brush the border with the beaten egg to glaze and bake in the preheated oven for 20 minutes until the pastry is risen and golden brown. Turn the oven down to 180°C/350°F/Gas Mark 4 and bake for a further 20 minutes or until the pastry is cooked through.
5
Scatter the cheese over the tart before serving.