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Blog and News

The Kitchen Garden: Asparagus

28th May 2018

Historically, Parham’s four-acre Walled Garden has provided a wealth of food and cut flowers for the House. This tradition continues today, with freshly cut blooms for the stunning flower arrangements, and fruit and vegetables for the family and for the visitors who eat in Parham’s Big Kitchen.

Our monthly Kitchen Garden Series includes tips from the Gardening Team on growing your own produce and a delicious seasonal recipe from private chef and food stylist Nicola Richman, who comes to Parham at various times throughout the year to cook for the family.

This month we look at the delicious seasonal vegetable, asparagus. Click here to view a video of our Head Gardener Tom and Kitchen Gardener Max giving their tips on growing and harvesting asparagus.

From the garden to the kitchen…

“Working as a private chef, I have been coming to Parham to cook for the family for a number of years. Parham is a beautiful house surrounded by remarkable gardens, where the gardening team grow first-class produce. The family love using as much of this as possible and it is without doubt one of my favourite parts of the job. The team strive to grow a varied crop that is both unusual and always delicious, from purple cauliflowers to micro greens and heritage tomatoes. Every day there is a wonderful array, which I try to celebrate in the dishes as often as I can.” 

Nicola Richman, Private Chef, Food Stylist and Writer

Asparagus, Burrata and Gremolata

Serves 2


  • 1 bunch of asparagus
  • 1 small handful of flat leaf parsley, finely chopped
  • Zest of one lemon
  • Half a clove of garlic, peeled and finely grated
  • 1 ball of burrata
  • 1tbsp toasted pine nuts
  • 1tsp black sesame seeds
  • Extra virgin olive oil


  1. Remove the woody stalks from the asparagus (the spears will snap at the right point when pressure is applied).
  2. Season the asparagus spears with salt and pepper. Heat a griddle until really hot, add the asparagus in batches, and char for three to four minutes depending on the size of the spears. Turn halfway through.
  3. While the asparagus is cooking, make the gremolata. Mix together the parsley, lemon zest and garlic, along with some Maldon salt.
  4. To assemble, lay the charred asparagus onto a plate and top with the burrata. Slice into it so it begins to ooze out. Sprinkle the gremolata generously over the top of both, followed by the pine nuts and sesame seeds, finishing with a drizzle of extra virgin olive oil.
  5. Use the asparagus to dip into the soft burrata for a delicious spring lunch.

Find out more about Nicola Richman here or follow her Instagram account here.