Asparagus recipes

As we draw to the end of British asparagus season (and what a season it has been, I have been delighted to have found asparagus for longer in the supermarkets this year!) I wanted to share two of my favourite asparagus recipes I’ve enjoyed making.  Both are quick and easy, and great as a light lunch.

 

POTATO SALAD WITH CHILLI ASPARAGUS & TENDERSTEM BROCCOLI

INGREDIENTS

• 6 to 8 new potatoes
• 1 jumbo spring onion or 2 to 3 spring onions
• Mayonnaise
• 100g / handful tenderstem broccoli
• 100g / handful asparagus
• 1 tsp chilli flakes
• 1 tbsp cold pressed rapeseed oil for frying

METHOD

I’m going to write this method as I cooked it today.  Firstly, wash and cut your potatos and bring to the boil, turning down to simmer.  While the potatoes are cooking, par boil your broccoli (for approx. 4 minutes).  While the broccoli is on, you can pan fry the asparagus in the rapeseed oil and half the chilli flakes for a few minutes, shaking in the pan as you cook.  Once ready, pop into a dish and in a low oven.  Drain the broccoli well, removing all excess water, then add a little more oil and chilli flakes if needed to the pan, before popping in and frying for a few minutes.  You can then transfer to your dish and keep warm while you prepare the potatoes.  Once soft, drain the potatoes and place in a dish to cool down.  Wash, trim and slice the spring onion (I used a jumbo spring onion).  Dollop a good quality mayonnaise (I used Farrington’s Mellow Yellow, it’s where I work and the mayonnaise is additive free and a lovely yellow colour) mix around the potatoes, then add the spring onions and mix a little more.  You can finish the potato salad with a little pepper!

 

ASPARAGUS, EGG & SPINACH

INGREDIENTS

• 100g / handful of asparagus
• 100g spinach
• 1 free range egg
• ½ tsp chilli flakes
• ½ tsp cold pressed rapeseed oil
• Grated parmigiana

METHOD

This dish is so simple & so tasty, I cannot wait to make it again next year! Add some rapeseed oil and the chilli flakes into a pan and fry for a few minutes.  Remove the asparagus & pop in a dish and in a low oven to keep warm.  At the same time, bring a small pan of water to the boil and pop your asparagus in a steamer on top (or use a steamer if you have one) until it is starting to wilt.  While the spinach is steaming, you can fry your egg in the same pan as the asparagus for a few minutes and to your preference.  Once the egg is ready, make a bed with the spinach and pop the egg on top.  Serve the asparagus on the side and finish with the parmigiana.