Try our quick & easy baked Camembert recipe using fresh, seasonal British asparagus. Lincolnshire grows some amazing asparagus and we love to make the most of the short season in our cheese cafe.
Remove the packaging from the cheese and line the Camembert box with a square of baking parchment. Place back in the box, make a few slashes into the top of the cheese, stud with slivers of garlic, a splash of white wine and a sprig of fresh thyme. Bake in a pre-heated oven at around 190C until molten,bubbling and tinged with gold. In the meantime quickly plunge trimmed asparagus spears into boiling water for 2-3 minutes – don’t take your eye off them, they need to be crisp with a bit of bite. Serve them alongside the baked Camembert with crusty artisan bread. A great starter for 4 with wine, an amazing food lovers feast.

If asparagus is not available or is a bit expensive, try using tenderstem broccoli, it is a delicious alternative. A selection of crunchy crudites, carrot batons, cauliflower florets, celery etc also work really well. This little tasty gem is a movable feast, add to it what you will!

OK we got a little artistic and added some pink to make a pretty picture for the post and boy did that salmon taste great together with the Camembert and asparagus.

See The Best Camembert