Blanched Hop Shoots with Herbed Butter RecipeOrigin: Britain Period: Traditional |
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Hop shoots are entirely edible and taste quite similar to pencil-thin asparagus shoots, indeed they have a special affinity for eggs and are often cooked this way in Italy. The hop shoot season is very short, typically occurring in May when cultivated hopvines are pruned. The cut shoots used to be tied in bundles and cooked in the place of asparagus, a practice that we know, from Roman records, has been occurring for at least 2000 years. Ingredients
400g hop shoots cut into 10cm lengths 
Blanched Hop Shoots with Herbed Butter Preparation:Method:Bring a pan of lightly-salted water to a boil and add the hop shoots. Cook for 6 minutes then drain and set on a plate. Whilst the hop shoots are cooking mix all the other ingredients into the butter. Use this mixture to dot the hop shoots then serve. |
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