How to Make Asparagus and Mushroom Salad with a Basil Foam

Time to impress your friends at your summer BBQ! It’s no secret that Cambridge’s very own Parker’s Tavern is our favourite place to go for a delicious meal made with fresh local produce. 

Nestled within the historic University Arms hotel just opposite Parker’s Piece, Parker’s Tavern is a quintessential all day British brasserie celebrating feasting at its finest. Their chefs source not simply by season, but by what’s fresh each day. They don't just rely on local markets, but on produce from farmers they know by name. Cambridgeshire field and fen supply the ingredients, conjured into whimsical dishes delivered with serious technique.

It’s well worth a visit if you’re in the area, but if you’re unable to come to Cambridge, we’re pleased to say that Parker’s Tavern has relaunched their online recipe book. Their amazing kitchen team has kicked it off by sharing an easy make-at-home recipe for a truly delectable salad.

In season and composed of ingredients that you may already have either in your fridge or in your garden (or otherwise at your local food market!), their asparagus and mushroom salad with a basil foam is a quick and easy addition to a summer meal, and it looks and tastes amazing too. Read the recipe here, and enjoy! 

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