Seasonal Bounty: Asparagus

Whether you’re trying your hand at growing these green gems (how fun to see their pointed heads poking out of the soil!) or you’re taking advantage of seasonal specials in the produce section, asparagus is likely to have entered the household meal chat this month.

"Good asparagus needs minimal treatment and is best eaten with few other ingredients."

- Yotam Ottolenghi

Delicious simply pan fried in butter or olive oil, the elegant asparagus also features as the star of many springtime recipes. Here are five of our latest favourites.

Lemony asparagus pasta

You can go in a few directions with this but, generally speaking, cook your asparagus with some garlic and olive oil and throw over some freshly cooked pasta with a squeeze of lemon and you can’t really go wrong! Here’s Jamie Oliver’s version using linguine, with grated parmesan or pecorino cheese for some added grit and umami flavour. Yum!

Asparagus tart

There are several versions of asparagus quiche, tart and frittata to be found online and in your favourite recipe books. This is no surprise, given asparagus goes beautifully with an egg base. This recipe from BBC’s Good Food uses new spring potatoes, asparagus and cheese to make a very simple, yet more-ish frittata. Add a dollop of relish and a side salad and you have a fresh, easy lunch or a light dinner.

Warm asparagus salad

Balancing salty smokiness with crisp seasonal greens and a tiny bit of tartness is the secret to a perfect warm salad. With spring bounty popping up everywhere, consider throwing together something based around this recipe from New York-based Food52. It’s decidedly healthy as well as hugely drool-worthy. Use bacon, shrimp or cheese for the saltiness, and tender crisp asparagus to build substance, then add whatever herbs and vegetables you have to hand (broccolini, green beans or peas are all good bets) and some citrus for tart balance. We’re also fans of the buttery sliced leeks in the original recipe!

Asparagus with pea pesto

Every hero needs a sidekick. Whether used as a side dish or added to pasta, this pea pesto is a natural companion to pan fried asparagus.

Simply blend together:

• 100g baby peas
• 3 tablespoons toasted pine nuts
• 3 tablespoons olive oil
• 30g grated parmesan cheese
• a handful of fresh mint
• juice of half a lemon
• salt and pepper

Experiment with whatever other herbs or nuts you can on hand, such as walnuts and basil, for different flavour combinations.

Kumara, walnut, parmesan and asparagus salad

With a honey mustard dressing for tang and sweetness and the addition of some parmesan cheese for salt and savouriness, this Nadia Lim salad works as well with meat for dinner as it does for complete carry-in lunch at the office. Walnuts give protein and texture, while the kumara makes it nice and filling. This is brightened of course by the lightly cooked asparagus, which lends plenty of fresh flavour.