Barbecued Yorkshire asparagus with pickled blackcurrant shoots and pickled spruce jam

Luke French

Luke French

1st June 2017
Luke French

Barbecued Yorkshire asparagus with pickled blackcurrant shoots and pickled spruce jam

My recipe for Barbecued Yorkshire asparagus with pickled blackcurrant shoots and pickled spruce jam as featured on the menu at Joro which has two Rosettes from the AA Restaurant Guide


  • For the asparagus:
  • 6 nice fat Yorkshire asparagus spears
  • smoked butter
  • For the pickled blackcurrant shoots:
  • 100g blackcurrant leaf vinegar
  • 100g blackcurrant leaf sugar
  • 200g water
  • 2 week old blackcurrant shoots (pick them at the beginning of the year)
  • For the pickled spruce jam:
  • 100g pine sugar
  • 175g spruce vinegar
  • 20g pickled spruce shoots
  • 6g agar
  • 2g salt
  • 10g pine oil


Remove the ears from the asparagus, carefully scrape away the skin from beneath the spears to the bottom using a paring knife, set aside over ice.
To pickle the blackcurrant shoots, combine everything except the shoots and bring to the boil then chill immediately, vacuum pack the shoots in the liquid and reserve in a cool dark place until needed.
To make the spruce jam, place the sugar, salt and vinegar in a thermomix and set to 90°C on speed 4, once the liquid is at 90°C gradually disperse the agar into it and blend on full speed for 1 minute to hydrate it, then pour over and ice bath immediately.
Once the liquid has set, blend it with the spruce shoots until smooth and then add the oil. Place in a vacuum machine and repeat the process until no air bubbles remain in the jam. Keep in vacuum bags until needed.
Brush the asparagus with smoked butter and cook on a barbecue with your preferred fuel until charred and just tender.
Dress the cooked asparagus in pine jam, cover it with blackcurrant shoots, chervil & lemon balm.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.