The UK asparagus season is short from April to June, so get your hands on a big bunch whilst you can! Steaming or boiling these super spears works well but we've got some other delicious ways to enjoy them. Dipped, griddled, roasted or wrapped?
1. Dippy soldiers
Rather than making a hollandaise sauce to go with your asparagus, use the spears as soldiers to dip into a soft boiled egg. It’s a great way to enjoy fresh, tender asparagus with a buttery sauce, without slaving away making a proper hollandaise. Pop them in a steamer for 3-5 minutes and let them cool slightly before dipping. Alternatively you could use them as crudités and dip them into a yogurt dip made with garlic, lemon and basil.
2. BBQ raft
Asparagus tastes delicious griddled on the BBQ on a warm summers evening but the spears can easily fall through the holes in the grates. Toss the asparagus with olive oil, salt and pepper and thread a wooden skewer through the base and near the top of the spears to create a raft. Serve them drizzled with a lemon and tahini dressing.
Asparagus wrapped in Parma ham or smoked salmon makes a great dinner party nibble or as a starter. The tender asparagus pairs perfectly well with the salty flavour of the meat.
Asparagus develops a lovely, rich flavour when roasted in the oven. Line a tray with baking paper and lay the asparagus spears out on the tray. Then drizzle the spears with extra virgin olive oil, some freshly grated lemon zest, crushed garlic and a pinch of salt and pepper, and roast in the oven for ten minutes. Serve the asparagus with a piece of roasted salmon and sweet potato wedges.
Cut the asparagus into 2cm pieces and toss them raw into a spring risotto or pasta dish with peas, broad beans, parmesan, watercress, lemon, mint and extra virgin olive oil.