GUIDE TO GREAT ASPARAGUS

Trim the tougher ends of the asparagus and blanch the spears in a pot of salted boiling water until the stalks are just tender and turn deep green. Remove them with a strainer. If you’re using the cooked asparagus in a salad plunge them in an ice bath to stop them cooking any more. If you’re eating them warm serve them immediately. If you want something a bit different, try this: combine 1 clove of crushed garlic with a few tablespoons of olive oil or melted butter. Serve warm asparagus drizzled with the oil and sprinkled with parmesan, lemon juice, some chopped fresh herbs and cracked pepper!

CHEESE SCRAMBLED EGGS ON ASPARAGUS

Serve with fried or roasted potatoes and country bread for an impressive brunch or dinner. Serves 4

450 g asparagus spears
50 g creamy cheese, such as Boursin or goat cheese
1 tablespoon minced fresh basil or thyme
10 eggs
2 tablespoons of butter

Trim the ends of the asparagus. Cook in a medium frying pan of boiling water until just tender, about 3 minutes. Drain and return to the pan. Mix the cheese and basil in a small bowl. Whisk the eggs in a large bowl. Melt 1½ tablespoons of butter in a heavy large frying pan over a medium heat. Add the eggs and stir for about 1 minute. Add the cheese mixture and stir until the cheese melts and eggs are softly set, about 2 minutes. Meanwhile, add the remaining butter to the asparagus in the pan and stir over a medium heat to warm. Divide the asparagus among 4 plates, spoon the eggs over the top and serve.

STIR-FRIED ASPARAGUS

Serves 2 as a side dish

1 tablespoon soy sauce
1 teaspoon sugar
1 tablespoon sesame oil
2 large garlic cloves, minced
400 g asparagus, ends trimmed, cut into diagonal 5cm-long pieces
Salt and pepper to taste
2 teaspoons sesame seeds

Stir the soy sauce and sugar in a small bowl until the sugar dissolves. Heat the oil in a medium frying pan or wok. Add the garlic and stir for 10 seconds, then add the asparagus and stir-fry until tender - this should take about 4 minutes. Add the soy sauce mixture and stir everything until the asparagus is coated. Season to taste with salt and pepper. Transfer to a serving bowl, sprinkle with sesame seeds and serve.

ASPARAGUS RISOTTO

A simple and delicious recipe that complements roasted chicken - or serve over thin slices of cured ham. Serves 4

450 g asparagus, trimmed, cut into 5 cm lengths
1.1 L chicken or vegetable stock
2 tablespoons olive oil
1 medium onion, chopped
325 g Arborio or other risotto rice
120 ml dry white wine
3 tablespoons unsalted butter
75 g Parmesan cheese, grated
Pepper to taste

Blanch the asparagus in a large pot of boiling, salted water for 2 minutes, then drain it and rinse it under cold water. Bring your stock to a simmer in a small saucepan and keep it simmering on a low heat. Heat the oil in a large saucepan over a medium heat. Add the onion and cook until translucent, about 5 minutes. Add the rice and stir for 3 minutes. Add the wine and cook until the liquid evaporates. Add a ladle of stock and cook, stirring, until the liquid evaporates. Continue cooking, adding a ladle of stock at a time, until the rice is tender but still slightly firm in the centre and the mixture is creamy. The process will take 20-30 minutes. Add the blanched asparagus pieces and stir until they are heated through. Remove from the heat, stir in the butter and Parmesan, and season to taste with pepper.

LEMON CAPER SALMON AND ASPARAGUS

A meal on its own, or serve with rice pilaf or potatoes. Serves 4

2 tablespoons fresh lemon juice
3 tablespoons minced red onion
1 tablespoon olive oil plus extra for drizzling
1 tablespoon drained capers, chopped
1 teaspoon chopped fresh thyme, or 1 pinch dried
4 skinless salmon fillets, about 800 g total
450 g asparagus, trimmed
Salt and pepper to taste

Whisk the first 5 ingredients together in a small bowl to make the drizzling sauce and season to taste with salt and pepper. Preheat your oven to 230°C, 450°F, gas mark 8. Arrange the asparagus in an even layer on a rimmed baking tray. Drizzle with olive oil and turn them over so that they are coated. Place the salmon fillets on top of the asparagus, sprinkling with salt and pepper. Roast for about 10-15 minutes until the salmon is just cooked in the centre. Portion onto 4 plates, drizzle with sauce, and serve.