 Breadcrumbs

  



   ![9 Ways With Asparagus ](https://media.sheerluxe.com/Ml7O1zys16onr-CPGINZY9nM5P8=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F04%2Fasparagus-2_0.jpg?itok=MbEQisx0)

  

 

 



 

  BRITISH ASPARAGUS 

 

 

 

[Life](/life)

 /  20 April 2021  

#  9 Ways With Asparagus  


Full of antioxidants and vitamins A, C and E, it’s always a joy to hear asparagus is back in season. To celebrate, we asked some of our favourite cooks how they work with this versatile ingredient. Whether you’re after a classic soup or comforting pasta dish, here are nine simple yet delicious recipes to try.  


[ Save To My Favourites ](/user/login?destination=/markdownify/node/25885)

 

  BRITISH ASPARAGUS 

 

 

 



 

 

 

 

 [ ![](https://media.sheerluxe.com/3hGLN-_4obNI-t8EHKvbOxnZ-PE=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F04%2Fdeliciously-ella-asparagus-recipe.png?itok=Ego0cEGe)

 

 ](http://deliciouslyella.com/) 

 

 

 

 

##  Asparagus, Potato &amp; Avocado Salad: Ella Mills, Deliciously Ella 

 

Serves

 2 

 



Total Time

 30 Minutes 

 



 

 

Ingredients

    12 asparagus spears, woody stems removed  

   8 large new potatoes  

   1 large handfuls of rocket  

   12 cherry tomatoes, cut into quarters  

   2 ripe avocados  

   2 handfuls of pumpkin seeds  

 



  

 For the dressing:  


   2 tbsp of olive oil  

   2 tbsp of tahini  

   Juice of 2 lime  

   Pinch of sea salt  

 



  

 



Method

 Step 1 

Start by boiling the potatoes for 15-20 minutes until perfectly soft. While these cook, steam the asparagus for 5-10 minutes, until it's cooked but still has a slight bite. Once cooked, drain and leave both to cool down to room temperature.



 Step 2 

Once cool, cut the potatoes into bite-sized pieces and place into a large bowl with the rest of the salad ingredients. Pour over the dressing ingredients and give everything a really good mix before serving.



 



 

 

 

 

 

 

Visit [DeliciouslyElla.com](http://deliciouslyella.com)

 

 

 

 [ ![](https://media.sheerluxe.com/LBYFDH7Jp6Oc9YHyc_S66IE05cU=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F04%2Fbilly-jack-aspragus-recipe.png?itok=dpUadfRR)

 

 ](http://billyandjack.co.uk/) 

 

 

 

 

##  Eggs Benedict With Marmite Hollandaise: Billy &amp; Jack 

 

Serves

 2 

 



Total Time

 15 Minutes 

 



 

 

Ingredients

    1 tbsp of white wine vinegar  

   2 egg yolks  

   220g of clarified butter  

   1 tbsp of Marmite  

   2 poached egg​  

   12 spears of asparagus  

 



  

 



Method

 Step 1 

Whisk the egg yolks in a bowl over a saucepan of gently simmering water. Add the vinegar and continue whisking for around five minutes, or until light and fluffy.



 Step 2 

Start adding the clarified butter very slowly while constantly whisking, until the mixture has a mayonnaise-like consistency.



 Step 3 

Cook the poached egg and asparagus to your liking.



 Step 4 

Finally, whisk the Marmite into the sauce, and serve drizzled over the asparagus and poached egg.



 



 

 

 

 

 

 

Visit [BillyAndJack.co.uk ](http://billyandjack.co.uk)

 

 

 

 [ ![](https://media.sheerluxe.com/4ZM0BFxP0dQppHxg0acdP4hmnXM=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F04%2Flily-simpson-asparagus-recipe.png?itok=6DJt4Lmr)

 

 ](http://detoxkitchen.com/) 

 

 

 

 

##  Asparagus &amp; Spinach Soup: Lily Simpson, Detox Kitchen 

 

Serves

 4 

 



Total Time

 25 Minutes 

 



 

 

Ingredients

    2 spring onions, finely chopped  

   2 garlic cloves, finely chopped  

   250g of new potatoes  

   2 celery sticks, diced  

   500ml of vegetable stock  

   8 asparagus spears, tough ends broken off  

   250g of spinach  

   Flaked sea salt and cracked black pepper  

   Toasted sunflower seeds, to garnish  

   Rapeseed oil for frying  

 



  

 



Method

 Step 1 

Heat a little oil in a saucepan, add the spring onions and garlic and cook until soft. Add the potatoes, celery and vegetable stock. Bring to the boil, then simmer until the potatoes are softened.



 Step 2 

Cut the asparagus tips from the stalks, then cut the tips lengthways in half. Chop the stalks. Add all the asparagus to the pan and cook it for 2-3 minutes until almost tender. Add the spinach and cook for 1 minute.



 Step 3 

Transfer half of the mixture to a blender or food processor and blitz until smooth. Pour this back into the pan. Add a good pinch each of salt and pepper. Reheat, if necessary, before serving hot, sprinkled with sunflower seeds.



 



 

 

 

 

 

 

Visit [DetoxKitchen.com ](http://detoxkitchen.com)

 

 

 

 [ ![](https://media.sheerluxe.com/vGrMmw_nBKTQm00KArnAZ5TCs8w=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F04%2Fbentish.png?itok=L8OZ7Pbo)

 

 ](http://comtecheese.co.uk/) 

 

 

 

 

##  Pan-Fried Asparagus With Soft-Boiled Egg &amp; Romesco: Ben Tish, Norma 

 

Serves

 4 

 



Total Time

 20 Minutes 

 



 

 

Ingredients

    1 bunch of English asparagus, any woody stalk trimmed and stems peeled from about half-way down  

   30g of unsalted butter  

   4 medium free-range or organic eggs  

   Extra virgin olive oil  

   Sea salt and pepper  

 



  

 For the romesco sauce:  


   30g of toasted almonds  

   30g of toasted walnuts  

   1 clove of garlic, peeled and crushed  

   200g of roasted, skinned red peppers from a jar  

   ¼ tsp of hot smoked paprika  

   ¼ tsp of cayenne pepper  

   Slice of stale sourdough bread  

   1 tsp tomato paste  

   2 tsp of sherry vinegar  

   2 tbsp of extra virgin olive oil  

 



  

 



Method

 Step 1 

To make the romesco sauce, simply put everything in a blender, season and blitz until you have a coarse puree. Set aside.



 Step 2 

Boil the eggs for 5 minutes, drain off the water and refresh the eggs under cold running water for 2 minutes until cold. Carefully peel the eggs and set aside.



 Step 3 

Place a large sauté pan over a medium heat and add a glug of olive oil and the butter.



 Step 4 

When the butter begins to foam, add the asparagus and season well. Cook for 3 minutes, turning the asparagus as you go. The butter will start to turn brown and the asparagus will become tender. Turn off the heat and transfer the asparagus to a kitchen towel to drain.



 Step 5 

Divide the asparagus between plates, a good dollop of romesco and then cut the eggs in half lengthwise, season and add to the plates.



 



 

 

 

 

 

 

Visit [NormaLondon.com](https://normalondon.com/)

 

 

 

 

 ![](https://media.sheerluxe.com/9T0RCiilubTbI5ddMSEFLOC1u60=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F04%2Fbakedasparagus.png?itok=4VEdhksw)

 

 

 

 

 

 

##  Baked Comté &amp; Asparagus: Laura Pope, The Dorset Kitchen 

 

Serves

 2 

 



Total Time

 25 Minutes 

 



 

 

Ingredients

    About 20 asparagus spears, woody ends snapped off – if the spears are quite thin, you may want to use more  

   25g of unsalted butter, plus extra for greasing the dish  

   25g of plain flour  

   225ml of milk  

   ½ tsp of Dijon mustard  

   1 egg yolk  

   1 dash of Worcestershire sauce  

   100g of comté, grated  

 



  

 



Method

 Step 1 

Preheat oven to 200°C/180°C Fan and rub the inside of a shallow ovenproof dish with unsalted butter.



 Step 2 

Bring a large pan of salted water to boil and blanch the asparagus for one minute, then drain in a colander and run under cold water to stop the cooking. Once the asparagus is cold, drain and place in the ovenproof dish.



 Step 3 

In a small pan on a medium heat, melt the butter, then stir in the flour. Cook, stirring for 1 to 2 minutes until lightly golden. Remove the pan from the heat and gradually whisk in the milk to form a smooth sauce. Return to the heat, stir and simmer for 2-3 minutes until the sauce has thickened to the consistency of custard.



 Step 4 

Remove from the heat and beat in the egg yolk, mustard and Worcestershire sauce. Season to taste with salt and pepper and pour most of the sauce over the asparagus.



 Step 5 

Top with the comté and place the dish in the oven for 8 minutes. Meanwhile, turn the grill on high. After 8 minutes, transfer the dish from the oven to the grill to cook for a further 1-2 minutes until the top is golden brown and bubbling. Serve immediately with crusty bread.



 



 

 

 

 

 

 

Visit [ComteCheese.co.uk](http://comtecheese.co.uk/)

 

 

 

 ![](https://media.sheerluxe.com/5tTd52HmFAMR9uTlLvhcuuVpv1A=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F04%2Fgarlicbutterprawnpasta-3.png?itok=E_gaEg8x)

 

 

 

 

 

 

##  Asparagus &amp; Garlic Prawn Spaghetti: British Asparagus 

 

Serves

 2 

 



Total Time

 15 Minutes 

 



 

 

Ingredients

    250g of spaghetti  

   250g of asparagus  

   2 tbsp of butter  

   2 tbsp of olive oil  

   3 cloves garlic, crushed  

   200g of raw prawns  

   ¼ tsp of Italian seasoning  

   Sea salt and black pepper  

   60ml of vegetable stock  

   1 tsp of sriracha  

   Juice of ½ a lemon  

   ½ tsp of crushed chilli flakes (optional)  

 



  

 



Method

 Step 1 

Put the spaghetti on to boil in a large pan of salted boiling water.



 Step 2 

Trim the asparagus and cut each spear into three.



 Step 3 

Heat 1 tablespoon of butter and 1 tablespoon of oil in a frying pan and add the garlic and fry for a minute and then add the asparagus. Toss in the pan for a couple of minutes, then remove and set aside.



 Step 4 

In the same pan add another 1 tablespoon of butter and 1 tablespoon of oil and add the prawns. Cook for a minute each side until turning pink. Then add the Italian seasoning, salt and pepper, stock, sriracha, lemon juice and chilli flakes, and allow the pan to bubble. Stir the asparagus back in.



 Step 5 

Drain the spaghetti, reserving some of the cooking water and toss it through the mixture in the pan, adding some of the cooking water if you feel it needs to be a bit looser. Serve immediately.



 



 

 

 

 

 

 

 ![](https://media.sheerluxe.com/yKeImn7GH0ZUlkUcK6PHB44Jyrk=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F04%2Fmisoroastedasparagus-1.png?itok=qGSMYzO6)

 

 

 

 

 

 

##  Ginger Miso Grilled Asparagus: British Asparagus 

 

Serves

 4 

 



Total Time

 10 Minutes 

 



 

 

Ingredients

    500g of asparagus  

   30g of white miso  

   45ml of rice wine vinegar  

   15ml of honey  

   2 tsp of grated ginger  

   Sea salt and black pepper  

   Lime wedges  

   1 tbsp of toasted sesame seeds  

   4 spring onions finely sliced on the diagonal  

 



  

 



Method

 Step 1 

Wash and trim the asparagus and lay it on a baking sheet. Preheat the grill to high.



 Step 2 

In a small bowl, mix the miso, vinegar, honey, ginger and seasoning and drizzle it over the asparagus, tossing with your hands to make sure the spears are well coated.



 Step 3 

Place the asparagus under the grill for around 5 minutes, turning it a couple of times until it is slightly charred.



 Step 4 

Transfer to a serving plate, add the lime wedges and sprinkle with sesame seeds and spring onion slices.



 



 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/uwfseIobrlYBWk7Zu0vBxcQwjYQ=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F04%2Fveganmaccheese-11.png?itok=hAoaK9an)

 

 ](https://britishasparagus.com/) 

 

 

 

 

##  Crispy Asparagus Topped Mac &amp; Cheese: British Asparagus 

 

Serves

 3-4 

 



Total Time

 40 Minutes 

 



 

 

Ingredients

    250g of asparagus  

   1 garlic clove, crushed  

   1 tbsp of extra virgin olive oil  

   4 tbsp of panko breadcrumbs  

   1 tbsp of red pesto  

   1 tbsp of parmesan, grated  

   250g of short rigatoni (or another chunky pasta shape like penne)  

   50g of butter  

   1 clove of garlic, finely chopped  

   50g of plain flour  

   750-850ml of whole milk  

   50g of parmesan, grated  

   80g of cheddar, grated  

   Sea salt and black pepper  

 



  

 



Method

 Step 1 

Wash and trim the asparagus, then blanch it briefly in boiling water. Refresh it in cold water, then set to one side.



 Step 2 

In a small bowl, mix the crushed garlic, olive oil, breadcrumbs, red pesto and parmesan and mix together. Set to one side.



 Step 3 

Put the pasta on to cook in a large pan of salted, boiling water.



 Step 4 

In a separate pan on a medium heat, melt the butter and add the garlic and fry for a minute. Add the flour and cook for one more minute, stirring as you go.



 Step 5 

Now slowly whisk in the milk, start with 700ml and see how much your sauce thickens – you want it to coat the back of the spoon, but not get too thick, so add more milk if necessary. Now take off the heat and mix in the cheeses and plenty of salt and pepper to taste.



 Step 6 

Preheat your grill on medium-high, then mix the pasta with the sauce and the blanched asparagus and transfer to a large oven proof dish. Crumble over the breadcrumb mix. Put under the grill for around 5 minutes, or until golden and crispy.



 



 

 

 

 

 

 

Visit [BritishAsparagus.com](https://britishasparagus.com/)

 

 

 

 ![](https://media.sheerluxe.com/Qhag6GBFwXMhi0Sj3FpBQcQ96wE=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F04%2Fnew-sami-harvey-laundry-copy.jpg?itok=EmzZA1ri)

 

 

 

 

 

 

##  Grilled Asparagus With Lemon &amp; Pecorino: Sami Harvey, The Laundry Brixton 

 

Serves

 2 

 



Total Time

 15 Minutes 

 



 

 

Ingredients

    300g of English asparagus  

   1 lemon  

   100g of pecorino, shaved  

   Extra virgin olive oil  

   Salt and pepper  

   Handful of pea shoots  

 



  

 



Method

 Step 1 

Snap off the bases of the asparagus, where they naturally break.



 Step 2 

If the stems are very fat, plunge into salted boiling water for 90 seconds and refresh into an ice bath. However, if the stems are fine, you may grill them directly.



 Step 3 

Preheat a chargrill or BBQ until very hot.



 Step 4 

Toss the asparagus with olive oil, salt and pepper.



 Step 5 

Place directly onto the grill and turn only when the asparagus have been seared and grill lines have appeared. Ensure that the asparagus is grilled on all sides.



 Step 6 

Place onto a serving plate, zest the lemon over the asparagus and finish with the pecorino, pea shoots and a final pour of olive oil.



 



 

 

 

 

 

 

Visit [TheLaundryBrixton.com](https://thelaundrybrixton.com/)

 

 

 

 

  

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