Asparagus is in peak season now. My favourite time of the year, where the stalks are at their thickest and they’re available abundantly and cheaply. I just love their delicate grassy flavour and satisfying crisp texture. And their relatively short season really makes it feel like something to make the most of. A lot of the time I love to cook them simply. Snap off the woodiest part of the stalk, give them a very quick boil in salted water, then roll around a pan with butter and a squeeze of lemon. But they’re also really versatile and make so many terrific spring and early summer dishes really shine. Here are some of my favourite ways to use them.
Asparagus, halloumi & olive dressing
A really simple plate, perfect for sunny days. The asparagus and halloumi are grilled and drizzled in an olive and sun-dried tomato dressing. A little touch of honey in the dressing really offsets the salty cheese. The salad can be made with a griddle pan or on the barbecue, weather permitting.
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Asparagus & ricotta tagliatelle
Such a simple and delicious pasta recipe – creamy ricotta, heaps of freshness from the lemon and basil. An excellent vehicle for asparagus consumption.
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Asparagus, white beans & dill pangrattato
Such a lovely way to serve asparagus. On a slick of lemony white bean puree with a crispy dill breadcrumb topper.
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Asparagus in filo with mint & feta
Thin strips of filo are wrapped around the asparagus to bring a lovely crunch to the dish. They pair beautifully with the slick of whipped minty feta.
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Asparagus, pea & broad bean flatbreads
Use ready made pizza dough for a quick and easy flatbread that everyone will love on a sunny day. Chock full of the best of spring.
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Individual asparagus tarts
Such a fun way to serve asparagus during peak season. The tart cases are made with pre-rolled puff pastry for a really easygoing but impressive recipe. Filled with a minty whipped ricotta and topped with perfectly crisp asparagus.
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Tofu with asparagus & olive dressing
This is my favourite way to eat tofu – dusted in chickpea flour and pan fried for a perfectly even golden crust. With asparagus and an olive and sundried tomato dressing. Sure to convince even the tofu-sceptics.
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Fried Jersey Royal and asparagus salad
This salad is calling out for sunshiney spring and early summer days. Packed with gem lettuce, radishes, ricotta salata, mint and simple lemon dressing. So fresh and delicious.
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Polenta with asparagus, peas & pecorino
Polenta with asparagus, peas & pecorino – buttery, wild garlicky spring greens on a pillowy polenta bed.
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Raw asparagus salad, tahini dressing & crispy chickpeas
Crunchy, creamy, fresh – this quick little raw asparagus salad is the one.
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Grilled asparagus with butter beans, lemon & parmesan
Grilled asparagus with butter beans, lemon & parm. My ideal springtime plate.
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Ricotta Cappelletti & asparagus
A really beautiful springy pasta dish. Making fresh filled pasta is such a labour of love that’s so worth a little effort.
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Asparagus, mint & feta parcels
The most delicious crispy little springtime parcels.
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Pumpkin & sage pasta
The most magnificent creamy bowl of creamy pumpkin pasta with crispy sage leaves. Guaranteed to see you through some chilly evenings.
Seasonal spotlight: fennel
Fennel is undoubtedly one of my favourite ingredients. It is such a chameleon, changing flavour so much between raw and cooked. I love it in all its guises. Gently caramelised, diced and used in the base of recipes, finely sliced and tossed raw into salads. Here are some of my favourite ways to eat it.…
Fennel, freekeh and lemon
A really nourishing plate of food. There’s so much depth of flavour in the grains. Anisey fennel and a marmeladey bitterness from the whole diced lemon.
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