Celebrating its seventh anniversary this year, Patrick’s Restaurant, Bar and Event Catering is based in the heart of Ashley Cross in Poole.

Head chef Chris Howard has been with the restaurant since it first opened its doors in 2006. He creates inspiring menus, which are updated regularly to showcase the best fresh produce of the season.

May is national asparagus month and there’s no better time to try this delicious and healthy vegetable. When buying asparagus choose firm but tender stalks with good colour and closed tips. Asparagus soon loses its flavour and tenderness, so it is best eaten on the day of purchase. Before cooking wash in cold water and remove the ends of the stalks.

Pan Fried Asparagus Spears on Chargrilled Ciabatta with Garlic Aioli and a Tomato & Basil Salad

Serves 2 people

  • 4 slices of ciabatta
  • 12 spears of asparagus (English if possible)
  • 4 tbsp of mayonnaise
  • 2 cloves of garlic
  • Extra virgin olive oil
  • 2 beef tomatoes
  • Fresh basil
  • Balsamic vinegar
  • Parmesan
  • Salt and pepper

Firstly crush the garlic into your mayonnaise and set aside.

Pre-heat a griddle, frying pan or grill on a medium heat.

Drizzle olive oil onto both sides of the ciabatta, season with a little salt & pepper then colour on both sides until a nice golden brown.

Now roll the asparagus in olive oil and season, cook for as short a time as possible if you prefer al dente.

Spread the garlic aioli on the bread, place asparagus on top.

Slice the tomato onto the bottom of your plate, then tear basil on top and drizzle olive oil and balsamic all over.

Complete with your asparagus ciabatta and shave some parmesan over.

Bon appetit!