Asparagus and Sorrel Delight

A farmer friend of ours from market suggested this recipe a few weeks ago and we’d been looking for a chance to try it out.

All you need is some sorrel, some asparagus, and some chives (as always this spring, chives feature in this meal).  Sorrel, if you’re wondering like we were, is a common garden plant that also grows wild and is sometimes considered a weed.  It is spinach like in texture and looks somewhat like spinach, but with longer lighter leaves.  But it’s flavor is different.  There’s a slight bitterness in the flavor and it’s very lemony.

So, wash and lightly dry the sorrel and chop it roughly just a few times.

Melt two tablespoons of butter in an oven-safe casserole pan and mix in some salt and pepper.

Stir the chopped sorrel into the butter until evenly coated.

Break the tough ends off of the asparagus and cut the stalks in half.  Lay the cut asparagus on top of the sorrel and stir a little.  Make sure the sorrel remains on the bottom. Sprinkle a little finely chopped chives.

Sprinkle a little more salt and pepper and add a little butter on top of the asparagus.

Bake the whole thing uncovered at 350 for 12-15 minutes.

We ate ours with homemade bruschetta which was lovely.

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