In this recipe, our Executive Chef uses locally sourced Drummond House asparagus and foraged garlic and flowers. Asparagus is the ideal dish for spring with it being in season until May. 

The below dish is great for a Vegetarian starter and if you enjoyed this recipe, share your photos with us by tagging @AshfordCastle on Instagram.


To serve two people

  • 10 white or green asparagus (1 bunch), peeled.
  • Edibles flowers for garnish
  • 40 grams Kylemore cheese, grated or similar swiss cheese type
  • 5 grams truffle
  • 50 grams of leek, washed and diced


  1. Cook the asparagus for about 8 minutes in boiling water, until the stack is soft but not mushy
  2. Keep 6 asparagus spears and dice up the remaining asparagus, cutting to 5mm.
  3. Cook the leek with a little cooking water from the asparagus (about 30ml), add the diced asparagus and 20 grams of butter.
  4. When the leek is cooked and the water has nearly evaporated, add the cheese. It will be a consistency of a risotto. Check your seasoning, add salt and pepper.
  5. Place 3 spears of warm asparagus on the plate and the asparagus risotto between the spears.
  6. Thinly sliced some black garlic and garnish nicely over the asparagus and flowers.
  7. Add a few drops of elder balsamic on the plate which will balance the dish between the sweetness and acidity.