Asparagus

How To Cook

  • Steam
  • Boil
  • Griddle
  • BBQ
  • Microwave
  • Bowl of food

    Asparagus and Spinach Soup Topped With Chive Creme Fraiche

    Serves 4

    Ingredients

    12 stems of asparagus stems removed and finely chopped
    1 medium white onion diced
    50g of unsalted butter
    1 clove of garlic crushed
    800ml of vegetable stock
    2 tbsp of freshly chopped chives
    100g of spinach
    A small handful of lambs lettuce

    Method

    1. Prepare the asparagus by removing the woody ends and finely chop
    2. Pour a glug of olive oil in a saucepan, and add the butter
    3. Add the diced onion and garlic, and cook down for 5 minutes on a low heat
    4. Place the asparagus in the pan and continue to cook for another couple of minutes,
    5. Add the vegetable stock and bring to the boil, then reduce the heat and let it simmer for 20 minutes. Add your spinach to the soup and simmer for 2 minutes, then remove from the heat and pour into a blender and blend
    6. Once the soup is blended, pour through a sieve to remove any lumps, mix your crème fraiche with the chopped chives and add a touch of salt and pepper to taste.
    7. To serve, pour your hot soup into a bowl, place a spoonful of the chive crème fraiche on top of the soup and garnish with lambs lettuce
  • Roasted Asparagus

    Roasted Asparagus

    Serves 4

    One of the simplest, and most delicious, ways to cook asparagus is to roast it in the oven.

    Ingredients

    800g Asparagus
    2 cloves of garlic (left whole)
    Salt & pepper
    Lemon juice
    Parmesan (shaved)
    Olive oil

    Method

    1. Preheat your oven to 180 ºC
    2. Rinse your asparagus spears and if the ends are woody, cut them off
    3. Line a roasting tin with foil or baking paper and arrange the asparagus on the lined tin
    4. Drizzle with olive oil and sprinkle with salt and pepper. Throw in a couple of whole garlic cloves for extra flavour
    5. Put the tray in the oven and roast for approximately 10 minutes, depending on how thick your spears are
    6. To serve, squeeze over some lemon juice and top with shavings of fresh Parmesan
  • Pan-fried Duck Breast With Mixed White and Green Asparagus and Blackberry Sauce

    Pan-fried Duck Breast With Mixed White and Green Asparagus and Blackberry Sauce

    Serves 2

    Ingredients

    2 large duck breasts with the fat scored
    12 spears of white and green asparagus, chopped into 3-inch pieces
    Sea salt
    Black pepper
    Small knob of butter

    For the blackberry sauce

    5¼ oz. blackberries
    2 tsp. lemon juice
    1 clove
    ½ fresh bay leaf
    1 sprig of fresh thyme
    1 tbsp. brown sugar
    Large knob of butter
    1 shallot, finely chopped
    2 field mushrooms, finely sliced
    100ml ruby port
    100ml red wine
    10 fresh blackberries to garnish

    Method

    1. For the blackberry sauce, place the blackberries in a bowl and toss with the clove, lemon juice, bay leaf, thyme, and sugar and set aside
    2. Melt the butter in a small pan and fry the shallot and mushrooms over a medium heat until softened and light golden-brown. Stir in the port and wine and carefully set alight, then add the blackberry mix and a pinch of salt. Gently simmer the sauce for 10 minutes, then purée in a blender or food processor. Strain the sauce through a fine sieve and set aside
    3. Rub the fat of the duck with sea salt and freshly ground black pepper. Place the duck, skin side down in a heavy based cold frying pan (you don’t need to preheat or add oil) and place on a medium heat. Cook slowly for approximately 5 minutes, until the skin is crisp and golden brown. Turn the duck and cook for a further 3 – 4 minutes. Remove from the pan and allow the duck breasts to rest for at least two minutes
    4. Meanwhile, bring a large frying pan of salted water (just enough to cover the asparagus) to the boil, and add the trimmed asparagus. Cook for four minutes, or until a knife slides easily through the ends. Drain and toss in butter
    5. To serve, arrange the asparagus evenly on two boards in an attractive crisscross. Slice each duck breast with a sharp knife and place on the board next to the asparagus. Drizzle with the blackberry sauce, and finish with fresh blackberries

  • Asparagus Linguine with Pancetta

    Serves 2

    Ingredients

    8 stems of asparagus
    50g of thick cut pancetta (diced)
    150g linguine
    2 tbsp. grated parmesan
    Salt and pepper

    Method

    1. Boil a heavy-bottomed pan of slightly-salted water, and add the linguine once it is firmly boiling
    2. While the pasta is cooking (but when it is almost ready), put a medium-sized frying pan on the heat with a generous drizzle of olive oil
    3. Put the pancetta into the pan and sauté for 3 minutes
    4. Add the asparagus tips to the pan and sauté for 3-4 minutes until the tips soften
    5. Drain the pasta (making sure it is still slightly al dente) and toss with olive oil
    6. Add the asparagus, pancetta, and a squeeze of lemon juice, and mix together
    7. Top with parmesan, and season with salt and pepper to taste

  • Asparagus Salad

    Serves 2

    Ingredients

    500g asparagus
    1/2 cucumber
    12 sweet cherry tomatoes (room temperature)
    50g flat-leaf parsley
    15g parmesan, freshly shaved

    For the Dressing

    1.5 tbsp. high quality extra-virgin olive oil
    1.5 tbsp. lemon juice
    A pinch of salt and freshly ground pepper

    Method

    1. Slice off the woody ends of the asparagus. Use a vegetable peeler and starting from the bottom, peel upwards to create thin ribbons. 
    2. Cut the cucumber lengthways in slices, halve the cherry tomatoes, and coarsely chop the parsley
    3. Place all the ingredients in a bowl
    4. Place the dressing ingredients in a jar and beat with a fork.
    5. Pour the dressing over the salad and toss
    6. Scatter the top with parmesan shavings to serve
  • Bowl of food

    Asparagus and Spinach Soup Topped With Chive Creme Fraiche

    Serves 4

    Ingredients

    12 stems of asparagus stems removed and finely chopped
    1 medium white onion diced
    50g of unsalted butter
    1 clove of garlic crushed
    800ml of vegetable stock
    2 tbsp of freshly chopped chives
    100g of spinach
    A small handful of lambs lettuce

    Method

    1. Prepare the asparagus by removing the woody ends and finely chop
    2. Pour a glug of olive oil in a saucepan, and add the butter
    3. Add the diced onion and garlic, and cook down for 5 minutes on a low heat
    4. Place the asparagus in the pan and continue to cook for another couple of minutes,
    5. Add the vegetable stock and bring to the boil, then reduce the heat and let it simmer for 20 minutes. Add your spinach to the soup and simmer for 2 minutes, then remove from the heat and pour into a blender and blend
    6. Once the soup is blended, pour through a sieve to remove any lumps, mix your crème fraiche with the chopped chives and add a touch of salt and pepper to taste.
    7. To serve, pour your hot soup into a bowl, place a spoonful of the chive crème fraiche on top of the soup and garnish with lambs lettuce
  • Roasted Asparagus

    Roasted Asparagus

    Serves 4

    One of the simplest, and most delicious, ways to cook asparagus is to roast it in the oven.

    Ingredients

    800g Asparagus
    2 cloves of garlic (left whole)
    Salt & pepper
    Lemon juice
    Parmesan (shaved)
    Olive oil

    Method

    1. Preheat your oven to 180 ºC
    2. Rinse your asparagus spears and if the ends are woody, cut them off
    3. Line a roasting tin with foil or baking paper and arrange the asparagus on the lined tin
    4. Drizzle with olive oil and sprinkle with salt and pepper. Throw in a couple of whole garlic cloves for extra flavour
    5. Put the tray in the oven and roast for approximately 10 minutes, depending on how thick your spears are
    6. To serve, squeeze over some lemon juice and top with shavings of fresh Parmesan
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