In season for only a few weeks of the year, asparagus is a real treat. If you can get hold of very fresh asparagus, all it needs is a quick dip in boiling water, followed by a drizzle of extra virgin olive oil, sea salt and black pepper.
But it’s also delicious roasted, grilled, or cooked up in all manner of dishes. Check out our favourite asparagus recipes below.
This veggie sushi uses asparagus instead of fish. Rolling up the sushi really tightly is the key to success, here. It takes a bit of practice, but once you’ve cracked it, you’ll be on a roll!
This is a cracking vegetarian pâté recipe. It makes a beautiful springtime starter spread on hot toasted crostini. Or, use it in a sandwich layered up with seasonal salad leaves, chopped up boiled eggs and a squeeze of lemon juice.
A frittata is the perfect dish to showcase seasonal veggies. This is particularly good with wild or thin asparagus, if you can find it, but asparagus tips will work just as well. Serve with seasonal salads and pillowy focaccia for a beautiful springtime lunch.
This is quite a cheffy asparagus recipe, but it’s a really special way to serve asparagus and celebrate the super-short season of this beautiful British veg. Serve as a starter, or as a light lunch with some crusty bread.
This simple asparagus recipe has lovely earthy flavours – a great dish the whole family will love. You only need a handful of ingredients (all of which could be picked up on the way home from work) and it can be on the table in just half an hour. Weeknight winner!
Asparagus is no stranger to a breakfast menu, but this grilled asparagus & poached egg on toast really takes things out the next level. Griddling the asparagus gives it a nutty, more complex flavour that goes brilliantly with a few shavings of Parmesan cheese.
There’s something so comforting about a good risotto, but the addition of crab and asparagus brings some spring freshness to this version. This really is a celebration of seasonal produce, so if you can, wait to make it until you can get hold of fresh crab and British asparagus.