Food Maths: Asparagus

Food Maths: Asparagus

The start of British asparagus season is a sure sign that the weather’s getting warmer, says food writer Chloe Scott-Moncrieff. So why not celebrate with some easy, sunny recipes? Here are four ways to refresh your palate

HERO INGREDIENT: Trimmed asparagus tips

1. Asparagus & Lemon Pappardelle




1. In a pan, sauté the shallot in olive oil on a low heat for a few minutes. 

2. Pop in the lemon zest, cream and crab, if using.  

3. Meanwhile, in a large saucepan, simmer the water and cook the pasta. Follow the instructions on the back of the packet. For the final 3 minutes, add the asparagus. Drain the lot.

4. Fold the cream and lemon zest with the asparagus and pasta. Season with salt and freshly ground black pepper. Feel free to sprinkle over some parmesan shavings.

2. Asparagus Pilau With Melting Paprika Butter




1. Thoroughly rinse the rice. Simmer in water until cooked. If taking the Tilda short cut, follow the instructions on the back of the packet.

2. Pan fry the onions, add sliced chilli if using. Mix in the cumin and fennel. Pour in a little water (~1-3 tbsp). 

3. After 5 minutes, mix in the asparagus. Sauté for around 5 minutes until the asparagus is cooked. 

4. Fold in the rice and generous amounts of freshly chopped mint. Season with salt and pepper.

5. For the butter, simply mix together the lime, paprika and butter.

6. To finish, stir in the butter until it melts.

3. Romesco Sauce, Peaches & Grilled Asparagus



For the romesco sauce:


1. In a baking tray, roast the red pepper and garlic clove, in a drizzle of oil and pinch of salt, for 20 minutes. Halfway through, pop in the asparagus, spring onions and peach or nectarines. Make sure they’re dressed in the oil and seasoning. 

2. To make the romesco sauce, blend the almonds with the roasted pepper, garlic clove and sliced bread, with plenty of olive oil. Season.

3. Serve up the salad with the peach slices, grilled asparagus and spring onions. Place the burrata or mozzarella over the top. 

4. Dollop the romesco sauce on one side or serve in a bowl for each person to help themselves to.

4. Asparagus & Stilton Risotto




1. In a large heavy pan, sauté the shallot or onion. 

2. Pour in the rice and stir. Then pop in the wine. Sizzle off for 30 seconds.

3. Pour in the stock or water over the course of 30 minutes until it’s absorbed and the rice is tender. 

4. Five minutes before the end, fold in the asparagus. Season with salt and pepper. Taste to check your happy with the seasoning. 

5. Crumble in the blue cheese and 20g of butter. Stir. Serve. Toasted pine nuts sprinkled on top will be a delight.

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