Serves 1

• 100g British asparagus
• Olive oil to drizzle
• Juice of ½ a lemon
• 30g grated Gruyere cheese (or mature cheddar)
• 1 tsp of oil or butter
• 2 eggs
• Salt for seasoning
• ½ tbsp double cream
• Slice of bread (sourdough works best)

Wash 100g asparagus then gently bend the spears until the woody end snaps off.

Preheat your oven to 180C. Arrange the asparagus in a single layer on a lined baking tray, drizzle with a little olive oil, then toss so the spears are evenly coated. Squeeze over the juice of half a lemon and sprinkle over 30g grated Gruyere cheese (if you don’t have Gruyere, mature cheddar is also delicious). Roast for 15-20 minutes or until tender.

For the scrambled eggs, heat a non-stick pan with a little oil/butter and crack in 2 eggs. Add a pinch of salt and 1/2 tbsp double cream, then cook slowly over a low heat, gently stirring with a spatula. Just before the eggs are cooked, remove from the heat (they carry on cooking from the residual heat of the pan so by the time you serve they’ll be perfect).

Toast a slice of bread, then add the scrambled eggs and roasted asparagus, making sure to add any crispy bits of cheese that are left on the baking tray. Serve and enjoy!

Recipe and photo credit: @WhatIAteForBreakfast

• 125g (approx 10 spears) British asparagus, sliced on a diagonal into 2cm long pieces
• ½ roasted red pepper (from a jar), finely diced
• 2 spring onions, sliced
• 10 wild garlic leaves, finely chopped (substitute with spinach if you can’t get hold of any!)
• 6 free-range eggs, beaten
• 60g cheddar cheese, grated
• Freshly ground salt & pepper to tastePre-heat oven to 180°C. Line a 9” wide ovenproof dish, or quiche dish, with baking paper, and spray with low calorie cooking spray, or spray oil. Pour in the egg and mix in all of the other ingredients. Bake for 25 minutes, until golden brown on top. Serve warm or cold, with fresh salad leaves.

Recipe and photo credit: @The_Slimming_Foodie 

This is the perfect summer side dish.

Serves: 4 + 1 small jar

Preparation time: 5 minutes

Cooking time: 15-20 minutes

You’ll need:

½ garlic clove

2bsp red wine vinegar

30g flat leaf parsley, just the leaves

30g basil, just the leaves

Zest of 1 lemon

2tbsp capers

150ml olive oil

Salt and freshly ground black pepper

2 echalions

500g British asparagus

What to do:

Place the garlic, red wine vinegar, parsley, basil, lemon zest, capers and olive oil into a hand-held blender and blitz until combined but still coarse. Check the seasoning and add salt and pepper if needed.

Chop the echalions lengthways into four quarters and drizzle with a little olive oil. Place in a smoking hot griddle pan to cook until they are soft and slightly charred but still hold their shape. Set aside.

Cut the woody ends off the asparagus and lightly oil them, then place in the griddle pan for 2-3 minutes until charred but still tender.

Arrange the asparagus and echalions on a plate, then spoon over the salsa verde.

Top roasted asparagus spears with crunchy hazelnuts, parsley and lemon for a real winner. For an added extra, crumble over some feta.

Serves: 4

Preparation time: 5 minutes

Cooking time: 15-20 minutes

You’ll need:

30g hazelnuts

500g British asparagus

2tbsp olive oil

Salt and pepper

Leaves from a small bunch of parsley

Zest of 1 lemon

1 garlic clove, crushed

100g feta

What to do:

Preheat the oven to 200 degrees C.

Place the hazelnuts on a small roasting tray and place in the oven for 5-7 minutes until golden brown. Keep an eye on them to make they don’t burn. Once browned set aside.

Trim off any woody ends from the asparagus and place in a roasting tray. Drizzle with the olive oil and season with salt and pepper.

Roast in the oven for 5-6 minutes until crisp but still tender.

Meanwhile, coarsely chop the roasted hazelnuts and parsley and place in a bowl along with the lemon zest and crushed garlic. Slowly drizzle in 1tbsp olive oil and stir to combine.

Once the asparagus is done, place on a plate and top with feta and gremolata, season and enjoy.

A twist on a brunch time classic. With crumpets coming in hot as a 2019 food trend, they replace the original breakfast muffin perfectly and along with the blanched asparagus, you can’t go wrong.

Serves: 4

Preparation time: 5 minutes

Cooking time: 15-20 minutes

You’ll need:

For the hollandaise sauce:

150g butter

2 egg yolks

1 dessert spoon of white wine vinegar

Juice of ½ lemon

Salt and pepper

For the crumpets

250g British asparagus

4 large eggs

4 crumpets

Fresh chives, chopped (optional)

What to do:

To make the hollandaise, melt the butter in a small sauce pan and skim off any white solids that float to the surface, leave on a low heat. In a heatproof bowl whisk the two eggs yolks and white wine vinegar until smooth.

Bring a small pan of water to a simmer and sit the bowl containing the egg mixture over the pan to create a bain-marie. Very slowly while continuing to whisk the egg mixture, pour the melted butter in bit by bit. Continue until you have a creamy smooth hollandaise. If the mix starts to get too hot lift the bowl off the heat and continue to whisk.

Squeeze in the juice of half a lemon and season to taste. To keep warm until ready to serve.

Bring a shallow wide pan of water to a simmer then add the asparagus to blanch for 2-3 minutes then set aside.

Crack your 4 eggs into 4 separate ramekins, gently lower each ramekin into the simmering water and tip the egg into the pan. Simmer for 4-5 minutes. Whilst your eggs are cooking toast your crumpets.

To assemble, divide the toasted crumpets between 4 plates. Top with asparagus, poached egg and a serving of warm hollandaise. If using sprinkle over some chopped chives.

Serve immediately.

Serves: 2

Preparation time: 5 minutes

Cooking time: 15-20 minutes

You’ll need:

500g British asparagus

4tbsp tahini

2 cloves of garlic, crushed

2tbsp olive oil

1tsp runny honey

Juice of 1 lemon

Salt and freshly ground black pepper

1tbsp sesame seeds

What to do:

Bring a large pot of salted water to boil and blanch the asparagus for 2-3 minutes. Drain and place in a bowl of ice-cold water.

In a small bowl, combine the tahini, crushed garlic, olive oil and honey and mix well. Gradually whisk in the lemon juice until emulsified. If desired, thin the sauce by adding 1tbsp water and stirring well. Season with salt and pepper to taste.

Place the sesame seeds in a dry frying pan and toast until just browning. Make sure to keep moving the seeds around the pan to stop them from catching. Once toasted, set aside to cool.

Place the asparagus on a small serving dish and drizzle over the tahini dressing then sprinkle on the sesame seeds.

A super quick and easy dish for those mid-week meals that requires little preparation time.

Serves: 4

Preparation time: 5 minutes

Cooking time: 15-20 minutes

You’ll need:

400g British asparagus

170g frozen peas

350g pappardelle pasta

2 knobs of butter

1tbsp olive oil

4 echalions, finely chopped

2 garlic cloves, crushed

200ml crème fraiche

Handful of chopped mint

Salt and freshly ground black pepper

Parmesan, grated

What to do:

Put a large pan of water onto boil for the pappardelle. While you wait, trim the ends off the asparagus and chop into 2-3cm pieces. Once the water has come up to boil, blanch the asparagus and the peas for 2-3 minutes and then place in a bowl of ice-cold water

Keep the pan of water on the hob and boil the pasta according to pack instructions.

Meanwhile, melt the butter in a frying pan, then add the olive oil, shallots and garlic and gently fry for 5 minutes until soft. Add the crème fraiche to the pan and stir to gently warm through making sure it doesn’t split. Add the fresh chopped mint, asparagus and peas to the pan and stir through along with a little of pasta water to loosen the mixture up.

Once the pasta is cooked, drain well and add to the sauce. Season to your liking and then serve with a grating of parmesan, a sprinkle of more fresh mint and a drizzle of olive oil.

Everyone loves soup, this is a gorgeous seasonal soup with a fantastic colour and very good for you, it’s also great to make in advance and to eat on the go.

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 15- 20 minutes

You’ll need

12 spears of British asparagus (stems removed and finely chopped)

1 tsp olive oil

50g of unsalted butter

1 medium white onion diced

1 clove of garlic crushed

800ml of vegetable stock

100g of spinach

4 tbsp of crème fraiche (1 tbsp per soup portion)

2 tbsp of freshly chopped chives

What to do:

Prepare the asparagus by removing the hard stems (keep four of the asparagus heads for garnishing the soup) then finely chop the rest.

Place a saucepan on the heat, add a little olive oil and the butter, then add the diced onion and garlic sweat for 5 minutes on a low heat.

Now add the chopped asparagus and continue to sweat for another couple of minutes, add the vegetable stock bring to the boil and simmer for 20 minutes. Add your spinach to the soup and simmer for 2 minutes then remove from the heat and put into a blender and blitz in batches.

Once the soups blended put through a sieve to remove any lumps, mix your crème fraiche with the chopped chives and a touch of salt and pepper to taste.

To serve pour your hot soup into the bowl, place a spoonful of the chive crème fraiche on top of the soup and the asparagus head on top of the crème fraiche.

A simple vegan brunch option packed full of goodness and flavour.

Serves: 4

Preparation time: 10 minutes

Cooking time: 25-30 minutes

You’ll need:

2tbsp olive oil

2 echalions, finely chopped

3 garlic cloves, crushed

1 red bell pepper, cut into small chunks

1 ½tsp smoked sweet paprika

2tsp fresh thyme leaves

½ tsp chilli flakes

Salt and pepper

2 cans of cannellini beans, rinsed and drained

2 cups of water

300g British asparagus, chopped into 2-3cm pieces

4 slices of sourdough

What to do:

Heat a large, heavy based saucepan over a medium heat. Add the olive oil and shallots and cook until they have softened, about 4 minutes. Crush the garlic and add to the pan along with the pepper, paprika, thyme and chilli flakes. Allow the heat to release the aromas and continue stirring for 2-3 minutes.

Add the beans along with 2 cups of water. Turn up the heat and bring the mixture to a simmer. Leave to simmer for 10 minutes to allow the beans to soften and the liquid to reduce. Once the liquid has reduced, check the seasoning and add salt and pepper if necessary.

Finally, add the chopped asparagus and allow to heat through for 5 minutes until cooked but still tender. While the asparagus is cooking, pop 4 slices of sourdough in the toaster or under the grill.

To serve divide the toast onto 4 plates and spoon over the beans and asparagus and top with a drizzle of olive oil.

For a quick 30-minute meal, load these tacos with pan fried garlicky prawns, asparagus, fiery tomato salsa and fresh coriander and radish.

Serves: 2

Preparation time: 5 minutes

Cooking time: 15-20 minutes

You’ll need:

200g mixed colour cherry tomatoes

2 red chillies

Small bunch of coriander, just the leaves

Zest and juice of 1 lime

1 tbsp olive oil

Salt and freshly ground black pepper

2 shallots

2 garlic cloves

2 knobs of butter

150g raw king prawns

250g British asparagus

4 small tortilla wraps

3 radishes, finely sliced

What to do:

Roughly chop the tomatoes and place into a small bowl. Finely slice 1 chilli and half the coriander and add to the tomatoes with the zest and juice of 1 lime and a drizzle of olive oil. Stir well, season with salt and pepper and set aside to allow the flavours to develop.

Meanwhile, finely chop the shallots and remaining chilli and crush the 2 garlic cloves. Place a medium sized frying pan on the heat and melt the butter. Once hot, add in the shallots, garlic and chilli and fry until softened. Add the prawns and cook until pink all over.

Once the prawns are cooked, remove from the pan and set aside. Add the asparagus into the same pan and pan fry for 3-4 minutes.

While the asparagus is cooking, heat up the wraps either in the microwave or a dry frying pan.

Once everything is ready, assemble the tacos, first with the asparagus then the prawns and tomato salsa. Top with the remaining coriander leaves and finely sliced radishes.

The perfect alternative to a Sunday roast for Spring time. Just 5 ingredients, this has little preparation time and will seriously deliver on flavour.

Serves: 2

Preparation time: 5 minutes

Cooking time: 15-20 minutes

You’ll need:

250g white potatoes

4 lamb chops

2 tbsp olive oil

A few sprigs of rosemary

250g British asparagus

260g frozen peas

What to do:

Pre heat the oven to 200 degrees.

Place a medium pan of water onto boil while you chop your potatoes into 3-4cm chunks. Add the potatoes to boiling water and cook for 10 minutes, then drain.

Place a large frying pan on the heat and add a 1tbsp of olive oil. Once the oil is hot, add the lamb chops and sear on all sides until browned.

Place the potatoes into a medium sized oven tray and nestle the lamb chops in amongst them. Add the rosemary, asparagus spears and peas and drizzle with the remaining olive oil. Roast in the oven for 10 minutes until the asparagus is cooked and the potatoes are crispy.

Serve immediately.

This is the perfect summer side dish. Leave out the burrata if you are after a delicious vegan option.

Serves: 4 + 1 small jar

Preparation time: 5 minutes

Cooking time: 15-20 minutes

You’ll need:

½ garlic clove

2bsp red wine vinegar

4 anchovies (in oil not salt)

30g flat leaf parsley, just the leaves

30g basil, just the leaves

Zest of 1 lemon

2tbsp capers

150ml olive oil

Salt and freshly ground black pepper

2 echalions

500g British asparagus

1 burrata

What to do:

Place the garlic, red wine vinegar, anchovies, parsley, basil, lemon zest, capers and olive oil into a hand-held blender and blitz until combined but still coarse. Check the seasoning and add salt and pepper if needed.

Chop the echalions lengthways into four quarters and drizzle with a little olive oil. Place in a smoking hot griddle pan to cook until they are soft and slightly charred but still hold their shape. Set aside.

Cut the woody ends off the asparagus and lightly oil them, then place in the griddle pan for 2-3 minutes until charred but still tender.

Arrange the asparagus and echalions on a plate, top with burrata before spooning over the salsa verde.

Top roasted asparagus spears with crunchy hazelnuts, parsley and lemon for a real winner. For an added extra, crumble over some feta.

Serves: 4

Preparation time: 5 minutes

Cooking time: 15-20 minutes

You’ll need:

30g hazelnuts

500g British asparagus

2tbsp olive oil

Salt and pepper

Leaves from a small bunch of parsley

Zest of 1 lemon

1 garlic clove, crushed

What to do:

Preheat the oven to 200 degrees C.

Place the hazelnuts on a small roasting tray and place in the oven for 5-7 minutes until golden brown. Keep an eye on them to make they don’t burn. Once browned set aside.

Trim off any woody ends from the asparagus and place in a roasting tray. Drizzle with the olive oil and season with salt and pepper.

Roast in the oven for 5-6 minutes until crisp but still tender.

Meanwhile, coarsely chop the roasted hazelnuts and parsley and place in a bowl along with the lemon zest and crushed garlic. Slowly drizzle in 1tbsp olive oil and stir to combine.

Once the asparagus is done, place on a plate and top with the gremolata and enjoy.

A simple way to spruce up your asparagus, this tasty dish with as Asian twist is sure to be a crowd pleaser.

Preparation time: 5 minutes

Cooking time: 10 minutes

Serves: 4

You’ll need

2 bunches of British asparagus, trimmed

2 cloves garlic, sliced very thinly

1 tbsp sesame oil

1 tsp red wine vinegar

Large pinch of Maldon salt

1 tbsp sesame seeds

What to do

Heat the oven to 200C/180C fan, put the asparagus in a wide bowl with the sliced garlic. Drizzle over the oil and vinegar, sprinkle with salt and toss well.

Transfer the asparagus and garlic to an oven tray (keep the bowl with the oil for later) and sprinkle over the sesame seeds. Roast for 10-12 minutes until softened and browning.

Once cooked tip the veg back into the bowl and toss again in the retained dressing, add a little more salt if necessary and serve immediately.

This Asian dish has been given a British twist by adding salmon and British asparagus in this fragrant curry. If you want to be more economical or are a vegetarian then add plenty of summer vegetables with your asparagus.

Preparation time: 10-15 minutes

Cooking time: 15-20 minutes

Serves: 4

You’ll need

for the curry

1 tbsp olive oil

2 garlic cloves, crushed

1 red onion, chopped finely

1 tbsp red Thai curry paste

4 salmon fillets, chopped into chunks

1 x 400ml can coconut milk

250ml fish stock / vegetable stock

1 tsp fish sauce

1 tsp brown sugar

1 lemon, juiced

2 bundles (approx. 500g) British asparagus

4 kaffir lime leaves

salt and pepper for seasoning

coriander leaves, to garnish

to serve

Thai jasmine rice

What to do

Place the oil into a wok and on a medium heat, then add the garlic, red onion and curry paste and cook for a couple of minutes until everything is smelling fragrant.

Add the salmon and stir well so it soaks up all the flavours. Then gradually add the coconut milk and fish stock.

Follow with the fish sauce, sugar, lemon juice and British asparagus and then the lime leaves.

Cook gently for 10-15 minutes, taste and adjust seasoning.

Finally add coriander leaves and serve with rice.

A hearty one pot meal for all the family to enjoy, delicately spiced so as not to mask the flavour of the asparagus. One pot cooking equals less washing up. Happy days!

Preparation time: 10 minutes

Cooking time: 40 minutes

Serves: 4

You’ll need

250g brown basmati rice

1 bundle British asparagus

30g unsalted butter

1 onion diced

2 cloves garlic

3 sprigs fresh thyme

1 tsp cumin seeds

1 stick cinnamon

3 cloves

2 cardamom pods

700ml hot vegetable stock

juice of ½ lemon

3 tbsp flat leaf parsley chopped

salt and pepper

What to do

Rinse the rice and leave to soak for 10 minutes. Trim the ends of the asparagus then cut into 3-4 pieces.

Melt the butter in a large pan then add the onion, garlic, thyme and spices and cook for 5 minutes until softened.

Add the rice and cook for a further minute, then pour the hot stock into the pan, cover with a piece of tin foil and place on a tight fitting lid. Cook over a low heat for 25-30 minutes.

Next, place the asparagus spears into the pan and cook for 4-5 minutes, season with salt and pepper then a squeeze of lemon juice. Sprinkle over the parsley and serve.

Preparation time: 10 minutes

Cooking time: 5 minutes

 Serves: 4

You’ll need

80g lightly salted butter

2 garlic cloves sliced

1 small bunch of fresh sage

juice and zest of 1 lemon

salt and cracked black pepper

500g gnocchi

2 bundles of asparagus trimmed
and cut into 3cm lengths

50g grated Parmesan

What to do

Put a large pan of salted water on to boil.

Heat a large frying pan and add the butter. When the butter begins to brown slightly, add the garlic and sage and cook for a minute or until the sage begins to crisp at the edges. Then add the lemon zest and juice, season with salt and pepper. Remove from the heat.

Place the gnocchi and asparagus in the pan of boiling water and cook until the gnocchi rises to the top of the water, approximately 2 -3 minutes.

When the gnocchi and asparagus are cooked, strain in a colander, then tip them into the frying pan with the sage and butter, gently toss the pan to make sure the butter coats the gnocchi.

Serve in warm bowls, sprinkled with Parmesan

Preparation time: 10 minutes

Cooking time: 35 minutes

Serves: 4

You’ll need

250g pancetta cubetti

1 bundle (approx. 250g) British asparagus, cut into small pieces on an angle

350g dried linguine

200ml double cream

200ml half fat crème fraiche

2 large free-range egg yolks

35g Parmesan cheese, holding some back to grate on top

zest of 1 unwaxed lemon

sea salt and freshly ground black pepper

What to do

Bring a large pan of salted water to the boil and cook the pasta according to the instructions on the packet, but cook it for a minute or two less so it’s a little underdone.

Heat a medium sized frying pan on the hob and add the pancetta. You will not need oil in the pan as the pancetta will have enough fat in it to cook in. Fry the pancetta for 4-5 minutes on a medium heat until they have become golden and crisp. Add the British asparagus to the pan and fry for 2 minutes or until it has begun to soften.

Meanwhile mix together the double cream, crème fraiche, egg yolks, parmesan, lemon zest, salt and pepper.

Drain the cooked pasta, leaving a few tablespoons of water in the bottom of the pan. Return the pan to a low heat and pour in the sauce and the pancetta and British asparagus mixture.

Toss the pasta in the sauce, giving it all a good mix round until it’s evenly incorporated. Serve with a good grating of parmesan and black pepper.

Beef with the sweet honey dressing, fresh radishes and lovely red cherry tomatoes. Seasonal, fresh colourful, healthy and very tasty!

Serves: 2

Preparation Time: 15 minutes

Cooking Time: 10 minutes

You will need:

For the dressing:

½ a cup of extra virgin olive oil or pomace oil

2 tbsp of white wine vinegar

1 tsp of honey

1 tsp Dijon mustard

1 tsp wholegrain mustard

Salt and pepper to taste

8 stems of asparagus (hard root removed)

1 x 8oz Ribeye steak

Sea salt

6 radishes

100g of fresh watercress or baby leaf salad

10 cherry tomatoes

What to do:

Make your dressing by adding all the ingredients together and whisking then season to taste.

Heat up a char grill pan until hot, then add a little oil and add your trimmed asparagus and cook until just tender, set aside until later.

Get your Ribeye steak, season with sea salt and place into the pan cook for 2-3 minutes on one side then turn over and cook for 2-3 minutes on the other side (medium rare) cook for longer if you want more well done. Once you’ve done this remove from the pan and allow to rest in a warm place for 5 minutes before serving.

Slice your radishes into very thin slices then put in a bowl with your watercress or baby leaf salad. Slice your cherry tomatoes in half add to the bowl then drizzle your dressing over the salad and toss to mix together.

To serve place half of the dressed salad on each plate then slice the Ribeye into strips and share between the two plates and serve.

Preparation time: 20 – 25 minutes

Cooking time: 30 minutes

 Serves: 6

You’ll need:

50g butter

30g walnuts, lightly crushed

300g British asparagus

200g peas

200ml whole milk

2tbs flour

3 eggs

100g goats’ cheese

Sea salt & freshly ground black pepper

What to do:

Preheat the oven to 200°C / gas 6.

Melt the ½ of the butter and use it to brush the inside of 6 ramekin dishes. Sprinkle the walnuts into the dishes and tap around the edge so they stick to the butter. Arrange on a baking sheet and set aside.

Cut the asparagus into 1cm pieces, leaving the tips a little longer. Cook with the peas in plenty of boiling salted water until tender. Drain and, reserving the asparagus tips, puree the stems and peas to a coarse paste using a hand blender or food processor. Set aside.

Melt the rest of the butter in a heavy bottomed saucepan. Add the flour to make a roux and cook for a minute before whisking in the milk. Cook the sauce for a few minutes until thickened and remove from the heat.

Chop the goats’ cheese into cubes and stir through the sauce along with the pureed asparagus and peas. Season generously.

Separate the eggs carefully, tipping the yolks into the asparagus sauce and the whites into a really clean metal bowl. Stir the yolks through the sauce to mix well.

Whisk the egg whites until stiff and fluffy. Don’t over whisk as they will be too dry to fold through the asparagus sauce.

Take a large spoon of the egg white and stir it vigorously in the sauce, then pour the sauce into the bowl of eggs whites. Using a large metal spoon fold the sauce very, very gently through the egg whites.

Spoon the mixture very gently into the prepared ramekins, push the reserved tips gently into the top of the mixture  and bake in the oven for 20 minutes. Try to resist opening the oven door whilst they are cooking as they will collapse.

Serve immediately with a simple green salad.

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 4

You’ll need:

2 bunches of asparagus trimmed

4 large free-range eggs

4 thick slices sourdough bread

4 to 8 slices Serrano or Black Forest ham

Salt and cracked black pepper

Extra virgin olive oil for drizzling

What to do:

Preheat the oven to a low heat

Put a medium sized pan of salted water on to boil, add a splash of vinegar.

Put a griddle pan on to heat, when the pan starts to smoke, start grilling the asparagus. You may need to cook this in two or three batches depending on the size of your griddle. It will only take a couple of minutes for the asparagus to be cooked. Once all of the asparagus is cooked, season and set aside in the warm oven.

By now the water should be boiling. Crack the eggs one at a time carefully into the water. They will take a couple of minutes to cook.

Start toasting the slices of sourdough.

Remove the eggs from the water.

Divide the toasted sourdough between 4 warm plates, then top with the ham, asparagus and a poached egg. Finish with cracked pepper and extra virgin olive oil.

The combinations of flavours in this salad are sumptuous. The peppery heat from the soft rare tuna works well with the softly roasted asparagus and then the runny yolk blends in beautifully. A gorgeous salad for sharing and diving into with hands.

Serves: 2

Preparation time: 10 minutes

Cooking time: 10 minutes

You’ll need

half a bundle (approx. 125g) British asparagus

1 green chilli, de-seeded and chopped finely

2 tuna steaks (roughly 100g steaks)

1 tbsp crushed black peppercorns

2 tbsp olive oil

2 eggs

2 handfuls mixed salad leaves

olive oil and balsamic vinegar

salt and pepper for seasoning

What to do

Pre-heat the oven to 190°C. Place the British asparagus into a baking tray, drizzle with a teaspoon of olive oil and add the chopped green chilli. Put in the oven for 8-10 minutes.

Take the tuna steaks and rub them with the crushed black peppercorns to form a pepper crust. Meanwhile place the grill pan on the heat and add a tablespoon of olive oil and wait until it heats up.

Also bring a pan of water to the boil for the eggs.

Add the tuna steaks to the hot grill pan and cook for 2 minutes on both sides for rare steaks. When cooked leave them to rest for a few minutes.

Meanwhile, drop the eggs into the boiling water and cook to your taste, 3 ½ minutes for soft boiled or 7 minutes for hard. Whilst they are cooking you can assemble the salad.

Place the salad leaves on a plate and then follow on with the British asparagus spears.

Slice the tuna on the diagonal and lay over the British asparagus and salad.

Remove the eggs from the pan with a slotted spoon, and under running water peel them. Then halve and place the soft egg around the plate. Season well with the olive oil and balsamic and enjoy.

Nutritionally analysed by Fiona Hunter, qualified nutritionist and member of the British Dietetic Association. “Avocados provide essential fatty acids and vitamin E and are a concentrated source of energy, which is useful for athletes who eat small energy dense meals before training or competitions.”

Preparation time: 4 – 5 minutes

Cooking time: 10 minutes

Serves: 2

You’ll need

160g fresh or frozen soya beans

1 bundle (about 250g) British asparagus, cut into 1cm lengths

1 tsp of vegetable oil

4 rashers smoked back bacon, roughly chopped into bite sized pieces

3 tbsp of olive oil

1 tbsp white wine vinegar

1 tsp grainy mustard

zest of 1 small lemon

1 small ripe avocado, peeled and cubed

4 spring onions, finely sliced

salt and freshly ground black pepper to taste

What to do

Heat a saucepan of water to a fast boil, add the soya beans and cook for 4 minutes. Add the asparagus and cook for a further 1-2 minutes or until the asparagus is just tender. Drain well.

Heat the vegetable oil in a small frying pan and fry the bacon until crispy.

Whisk the olive oil, vinegar, mustard and lemon zest and season to taste.

Place the asparagus and soya beans in a bowl, add the bacon, avocado and spring onions. Stir in the dressing, adjust the seasoning to taste and serve.

Nutritionally analysed by Fiona Hunter, qualified nutritionist and member of the British Dietetic Association. “People in the South American Andes have cultivated quinoa since 3,000BC. It was a sacred food to the Incas who called it the ‘mother grain’. It is high in protein, which is important for growth and repair of muscles. It also provides useful amounts of phosphorus, calcium, iron vitamin E and B group vitamins as well as fibre. Iron is an important mineral for athletes because it is needed for the manufacture of red blood cells which carry oxygen to the muscles.”

Serves: 2

Preparation time: 15 minutes

Cooking time: 15 minutes

You’ll need

180g quinoa

1 bundle British asparagus, cut into 2-3 cm strips

250g cooked smoked chicken, diced

150g baby cherry tomatoes, halved

30g sunblush tomatoes, finely diced

salt and freshly ground pepper, to taste

Dukkah to garnish (optional – see note below)

What to do

Wash the quinoa thoroughly then place in a saucepan with 360ml of cold water, bring to the boil then reduce the heat and simmer gently for 10 minutes.

Add the asparagus to pan with the quinoa in and continue to cook for 5mins or until the asparagus is tender and all the water has been absorbed. Set aside to cool.

Transfer the quinoa and asparagus into a large bowl. Stir in the chicken, fresh and sunblush tomatoes.

Season to taste and garnish with a sprinkle of Dukkah.

This warm salad has an added protein boost from the quinoa while the British asparagus and kale keep things fresh. The asparagus is boiled only briefly to make sure it keeps its bite.

Serves: 4

Preparation time: 10-15 minutes

Cooking time: 15 minutes

You’ll need:

For the tabbouleh:

200g quinoa

350ml hot vegetable stock

2 bunches British asparagus, trimmed and sliced into bite size pieces

200g kale, torn into bite sized pieces

1/2 bunch spring onions, finely sliced

1 large bunch flatleaf parsley, chopped

a handful of radishes, trimmed and thinly sliced

200g pack pomegranate seeds

for the dressing:

juice of 1 lemon

1 tbsp runny honey

1 clove garlic, crushed

1 tsp dijon mustard

6 tbsp olive oil

salt and freshly ground black pepper

to serve (optional):

2 x 250g packs halloumi, cut into 1cm thick slices

1 tbsp olive oil

What to do:

Add the quinoa to a small saucepan and pour over the hot stock. Bring up to the boil, reduce the heat to low, cover with a lid and cook for 15 minutes until the grains are tender and the stock absorbed.

Meanwhile, make the dressing by adding the lemon juice, honey, garlic and mustard to a mixing bowl and whisking together. Slowly pour in the olive oil whisking until you have a thick creamy dressing. Season with salt and freshly ground black pepper.

Bring a large pan of lightly salted water up to the boil and tip in the asparagus. Simmer for 2 minutes until just tender but with plenty of bite. Remove with a slotted spoon to a colander and allow to drain then tip onto a plate and allow to cool.

Add the kale to the boiling water and cook for another 2 minutes then drain and rinse under cold running water to cool quickly. Drain well, ideally spinning dry in a salad spinner.

Add the kale to the bowl of dressing, along with the spring onions, parsley, radishes and blanched asparagus. Toss together lightly to mix.

Once the quinoa is cooked, fork through the grains to separate and tip into the salad, lightly mixing through. Spoon onto a serving plate and scatter over the pomegranate seeds before serving.

If you are serving with halloumi, heat a griddle pan until really hot. Brush the halloumi slices with a little oil and grill on both sides until lightly charred and crisp. You may need to cook in batches depending how big your pan is.

Easy, fast goodness in a bowl. Whip this up in under 30 minutes and give your usual Thai green curry a boost by adding British asparagus towards the end.

Serves: 4

Preparation time: 10 minutes

Cooking time: 15-20 minutes

You’ll need:

for the rice:

50g cashew nuts

1 tbsp vegetable oil

1 onion, finely chopped

1 tsp turmeric

200g baby leaf spinach

500g cooked basmati rice (2 x 250g pouches) (or 250g raw rice if cooking from dried)

for the curry:

1 tbsp vegetable oil

2 tbsp Thai green curry paste (or to taste)

500g chicken breast (about 4 small fillets), cut into bite sized pieces

400ml coconut milk

1 tbsp soy sauce

2 tsp fish sauce (optional)

1 bunch British asparagus, trimmed and cut into bite sized pieces

a small bunch coriander, leaves and stalks chopped

Salt and freshly ground black pepper

What to do:

Begin with the rice. Add the cashew nuts to a deep saucepan and set over a medium-high heat to toast for couple of minutes. Tip into a bowl and set aside. Reduce the heat to a minimum and add the vegetable oil and onion and fry for 10 minutes, stirring occasionally.

Whilst the onion is cooking, start the curry by adding the oil to a saucepan set over a high heat. Once hot, add the curry paste and stir, fry for a couple of minutes until fragrant then add the chicken and stir and fry for 5 minutes. Pour in the coconut milk, soy sauce and fish sauce (if using) and season with a little salt and pepper. Bring up to the boil, reduce the heat and allow to simmer for 10 minutes, adding the asparagus for the last 5 minutes of cooking.

Whilst the curry is simmering, finish the rice. Add the turmeric to the onion, stirring well to mix, then add the spinach on top. Cover with a lid or piece of foil and allow the spinach to wilt for a few minutes. Tip in the cooked rice and cashew nuts and stir well over a low heat to warm through. Season with a little salt and pepper.

Stir the coriander through the curry just before serving. To serve, divide the rice between warm bowls and spoon the curry over the top.

Simply roasted British asparagus spears topped with a butter whipped up in moments. Great for sharing.

Serves: 4

Preparation time: 5 minutes

Cooking time: 7-8 minutes

You’ll need:

100g butter, softened to room temperature

1 tbsp thyme leaves

1 tsp smoked paprika

salt and freshly ground black pepper

2 bunches of British asparagus, trimmed

What to do:

Add the butter to a bowl and use a fork mash until smooth. Stir through the thyme leaves and paprika and season to taste with salt and freshly ground pepper.

Trim the asparagus and spread out in a roasting tin. Drizzle lightly with olive and season with salt and pepper. Roast in a hot oven (180°C fan) for about 7-8 minutes until just tender.

When cooked immediately remove from the oven and place onto a serving dish. Top with the spiced butter which will melt over the cooked asparagus.

Don’t be put off if you haven’t used polenta before. It’s quicker and easier than mash and this bowl of comforting goodness topped with buttery British asparagus is on the table in 20 minutes.

Serves: 2

Preparation time: 5 minutes

Cooking time: 15 minutes

You’ll need:

a small handful of hazelnuts, roughly chopped

600ml vegetable or chicken stock

150g polenta

50g parmesan, freshly grated

30g butter

salt and freshly ground black pepper

200g British asparagus tips

a handful of basil, roughly chopped

What to do:

Add the hazelnuts to a large saucepan pan and set over a medium-high heat. Toast for a few minutes, stirring frequently, until golden brown. Tip into a small bowl and set aside.

Add the stock to the same saucepan and set over a high heat to bring up to the boil. Once boiling, slowly pour in the polenta, stirring constantly so no lumps form. Reduce the heat to medium low and continue to cook, stirring all the time, until its really thick – about 5 minutes. Take a little care as it does have a tendency to spit molten bubbles.

Turn off the heat and add most of the parmesan and most of the butter (reserving a little of both for later), stirring until its melted and smooth. Season generously with salt and pepper and cover with a lid to keep warm.

Bring a pan of lightly salted water to the boil and drop in the asparagus. Boil for 2 minutes until just tender but with plenty of bite. Drain well and tip back into the pan. Add the rest of the butter and the basil and season with a little salt and pepper. Toss well to mix.

To serve, divide the polenta between warmed bowls and top with the buttery asparagus. Scatter over the hazelnuts and sprinkle over the rest of the parmesan. Tuck in straight away.

An easy one pot dish that pairs seasonal superstars British asparagus and new potatoes with easy sausage meatballs and juicy vine tomatoes.

Serves: 4

Preparation time: 15 minutes

Cooking time: 40 minutes

You’ll need:

1kg small new potatoes

4 tbsp olive oil

1 tsp dried oregano

8 thick pork sausages

400g cherry vine tomatoes

2 cloves garlic, chopped

2 bunches British asparagus, trimmed and cut in half

salt and freshly ground black pepper

What to do:

Preheat the oven to 180°C fan.

Using a sharp knife, make a series of thin slices (about 2mm apart) all along the new potatoes, cutting down about three quarters of the way through so the potatoes stay intact at the base. Add to a large roasting tin and drizzle over the olive oil, sprinkle on the oregano and season with salt and pepper. Toss about to evenly coat. Roast for 10 minutes.

Cut each sausage into 4, peeling away and discarding the skins as you go. Remove the potatoes from the oven, scatter around the sausage pieces and slide back into the oven for another 15 minutes.

Remove the roasting tin from the oven once more, scatter over the tomatoes and the garlic and toss to coat, turning the potatoes so they are all cut side up. Slide back into the oven and roast for another 10 minutes. Finally, add the asparagus to the tin, tossing to coat and roast for 5 more minutes.

Remove from the oven and serve straight away.

Bright pink beetroot dressing and fresh green asparagus not only look beautiful together but taste amazing with creamy feta and zingy mint.

Serves: 4

Preparation time: 10 minutes

Cooking time: 10 minutes

You’ll need:

125g cooked beetroot (1/2 a pack)

2 tbsp Greek yogurt

2 tbsp crème fraîche

1 small clove garlic, roughly chopped

2 bunches British asparagus, trimmed

2 tbsp olive oil

salt and freshly ground black pepper

100g feta cheese, crumbled

handful of mint leaves, chopped

What to do:

Set a griddle pan over a high heat to get really hot – this will take a good 5 minutes.

To make the dressing, add the beetroot, Greek yogurt, creme fraiche and garlic to a deep jug and pulse to a smooth sauce with a stick blender. Season to taste with a little salt and freshly ground black pepper.

Tip the asparagus into a mixing bowl and drizzle over the olive oil, seasoning with a little salt and freshly ground black pepper. Spread out on the griddle pan and cook for about 5-6 minutes, turning regularly until lightly charred and just tender. You may need to do this in batches depending on the size of your pan.

Scatter the asparagus over a serving platter and drizzle over the dressing. Sprinkle over the feta and the mint and serve straight away.

One British asparagus grower’s favourite way of eating his crop is in a bacon sandwich. Here we’ve taken inspiration from that and added a poached egg, because runny yolk and asparagus were made to go together.

Serves: 4

Preparation time: 10 minutes

Cooking time: 15-20 minutes

You’ll need:

2 tbsp olive oil

12 rashers smoked streaky bacon

4 English muffins, split

25g butter

4 large eggs

200g British asparagus tips

salt and freshly ground black pepper

What to do:

Preheat the oven to 120°C.

Add half the olive oil to another frying pan and fry bacon until crisp. Transfer to a plate line with kitchen paper and leave to drain.

Spilt the muffins open and toast on both sides, spreading with a little butter if you like. Transfer the muffins and the bacon to the low oven to keep warm.

Fill a deep-frying pan with boiling water from the kettle water and add a pinch of salt, setting over a high heat to bring to the boil. Reduce the heat to a minimum so you just see a few gentle bubbles forming. Crack an egg into to a small bowl and slide gently into the water, lowering the bowl as close to the water surface as you can so the egg doesn’t spread out. Repeat with the other eggs and leave to poach until cooking to your liking, about 5-7 minutes.

Bring a pan of water to the boil, add the asparagus and cook for 2-3 until just tender. Drain well, drizzle over the rest of the olive oil and season with a little salt and pepper. Keep warm with the muffins and bacon if the eggs are not quite ready.

Use a slotted spoon to lift the eggs from the water to a plate lined with kitchen paper. Allow to drain for a few seconds.

To assemble the muffins, start by adding 3 rashers of bacon to each muffin. Divide the seasoned asparagus between each muffin and finish with a poached egg. Top with other half of the muffin and tuck in immediately.

This super green salads is packed full to the brim of goodness and the spiced oaty sprinkles add a welcome kick of flavour and crunch.

Serves: 4

Preparation time: 10-15 minutes

Cooking time: 15 minutes

You’ll need:

for the spiced oats:

1 egg white

1 tbsp soy sauce

100g jumbo oats

2 tbsp sesame seeds

1 tsp dried chilli flakes (optional)

freshly ground black pepper

for the salad:

2 bunches British asparagus, trimmed

2 tbsp olive oil

2 large handfuls baby leaf spinach

2 ripe avocados

For the dressing:

3 tbsp Greek yoghurt

2 tbsp tahini

juice 1/2 lemon

Salt and freshly ground black pepper

What to do:

Preheat the oven to 180°C fan.

To make the spiced oats, add the egg white and soy sauce to a mixing bowl and whisk together for a minute or so until pale and foamy. Add the oats, sesame seeds, chilli flakes and a good grind of black pepper and stir until combined.

Tip onto a non stick baking tray, spreading out into a thin layer. Place in the hot oven to bake for 12-15 minutes, stirring halfway through cooking until crisp and golden brown.

Meanwhile, place the asparagus onto another baking tray and drizzle over the oil. Season well with salt and pepper and slide into the oven to roast for 6-8 minutes until just tender.

Make the dressing by adding the yoghurt, tahini and lemon juice to a bowl and whisking together with just enough cold water, about 100ml, to made a drizzle-able dressing. Season to taste with salt and pepper. Set aside.

Scatter the spinach over a large serving plate, or divide between individual plates if you prefer. Slice the avocados in half, remove the stone and peel and chop the flesh, scattering over the spinach as you go.

Top the salad with the roast asparagus and drizzle over the dressing. Finally scatter over the crunchy oats and serve immediately whilst the asparagus is still warm.

Simply steamed asparagus drizzled with a classic lemon and herb dressing. Quick and easy it’s a perfect starter.

Serves: 4 (Enough for 2 bunches asparagus)

Preparation time: 5 minutes

Cooking time: 2 minutes

You’ll need:

juice and zest of 1 lemon

1-2 tsp caster sugar

6 tbsp olive oil

a small bunch of chives, finely chopped

salt and freshly ground black pepper

to serve

1 bunch British asparagus, trimmed

What to do:

Add the juice and zest of the lemon to a bowl and whisk through the sugar until dissolved. Gradually pour in the olive oil, whisking all the time, until it has emulsified. Stir through the chives and season to taste with salt and freshly ground black pepper.

We served this with lightly steamed asparagus. Place the trimmed asparagus into a steamer and steam for 3-5 minutes until tender but still with a little bite.

This wholesome brunch dish is packed with nutrients and energy thanks to the asparagus and sweet potato. An easy one pot that will keep hungry crowds happy.

Serves: 2

Preparation time: 10 minutes

Cooking time: 30 minutes

You’ll need:

2 tsp cumin seeds

1/2-1 tsp chilli flakes, to taste

2 tbsp olive oil

1 large sweet potato, peeled and cut into 1cm chunks (about 400g total weight)

2 cloves garlic, chopped

400g cherry tomatoes, halved

1 bunch British asparagus, trimmed and chopped into bite size pieces

2-4 eggs, depending on hunger

a small handful coriander, chopped

salt and freshly ground black pepper

To serve

a drizzle of extra virgin olive oil

a dollop of Greek yogurt

What to do:

Add the cumin and chilli to a frying pan and set over a medium-high heat to toast for a couple for minutes. Once the spices are fragrant, pour in the oil and add the sweet potato cubes, stirring well to mix. Reduce the heat to a minimum and cover the pan with a piece of tin foil (or a lid if you have one). Leave to cook for 10 minutes, stirring once or twice, until the sweet potato is just starting to soften.

Remove the foil, add the garlic and stir through, then fry for a minute. Turn the heat up a little, add the tomatoes and a little salt and pepper and fry for another 5 minutes, stirring occasionally. Stir through the asparagus, recover loosely with the foil and cook for another 5 minutes.

Use a wooden spoon to push the vegetables aside to make 2-4 wells in the asparagus mix, cracking an egg into each. Recover loosely with the foil and leave to cook until the eggs are done to your liking, about 5-8 minutes for a set white and a runny yolk.

Season with salt and black pepper, scatter over the coriander, top with a dollop of Greek yogurt and a drizzle of extra virgin olive oil. Serve immediately with plenty of crusty bread.

This flavoursome bowl of goodness packs plenty of greenery in the form of fresh British asparagus and kale in with a naturally high source of protein, quinoa. Vegan, quick-to-make and delicious.

Serves: 4

Preparation time: 10-15 minutes

Cooking time: 15 minutes

You’ll need:

For the tabbouleh:

200g quinoa

350ml hot vegetable stock

2 bunches British asparagus, trimmed and sliced into bite size pieces

200g kale, torn into bite sized pieces

1/2 bunch spring onions, finely sliced

1 large bunch flatleaf parsley, chopped

a handful of radishes, trimmed and thinly sliced

seeds from 1 medium pomegranate (or a 200g pack pomegranate seeds)

for the dressing:

juice of 1 lemon

1 tbsp runny honey

1 clove garlic, crushed

1 tsp dijon mustard

6 tbsp olive oil

salt and freshly ground black pepper

to serve (optional):

2 x 250g packs halloumi, cut into 1cm thick slices

1 tbsp olive oil

What to do:

Add the quinoa to a small saucepan and pour over the hot stock. Bring up to the boil, reduce the heat to low, cover with a lid and cook for 15 minutes until the grains are tender and the stock absorbed.

Meanwhile, make the dressing by adding the lemon juice, honey, garlic and mustard to a mixing bowl and whisking together. Slowly pour in the olive oil whisking until you have a thick creamy dressing. Season with salt and freshly ground black pepper.

Bring a large pan of lightly salted water up to the boil and tip in the asparagus. Simmer for 2 minutes until just tender but with plenty of bite. Remove with a slotted spoon to a colander and allow to drain then tip onto a plate and allow to cool.

Add the kale to the boiling water and cook for another 2 minutes then drain and rinse under cold running water to cool quickly. Drain well, ideally spinning dry in a salad spinner.

Add the kale to the bowl of dressing, along with the spring onions, parsley, radishes and blanched asparagus. Toss together lightly to mix.

Once the quinoa is cooked, fork through the grains to separate and tip into the salad, lightly mixing through. Spoon onto a serving plate and scatter over the pomegranate seeds before serving.

Serves: 4

Preparation time: 5 minutes

Cooking time: 10 minutes

You’ll need

2 bunches of British asparagus, trimmed

2 cloves garlic, sliced very thinly

1 tbsp sesame oil

1 tsp red wine vinegar

Large pinch of Maldon salt

1 tbsp sesame seeds

What to do

Heat the oven to 200C/180C fan, put the asparagus in a wide bowl with the sliced garlic. Drizzle over the oil and vinegar, sprinkle with salt and toss well.

Transfer the asparagus and garlic to an oven tray (keep the bowl with the oil for later) and sprinkle over the sesame seeds. Roast for 10-12 minutes until softened and browning.

Once cooked tip the veg back into the bowl and toss again in the retained dressing, add a little more salt if necessary and serve immediately.

Serves: 1

Preparation time: 5 minutes

Cooking time:

You’ll need

1 carrot

4 asparagus spears

4 radishes

2 tsp cold-pressed rapeseed oil

Juice of ½ lemon

2 tsp raw honey

1 tsp chia seed
What to do

Use a vegetable peeler to ribbon the carrots and asparagus spears then cut the radishes into thin slices.

Combine the rapeseed oil, lemon juice and honey, season and beat well to combine.

Toss the veg in the dressing and sprinkle with chia seeds.

Serves: 4

Preparation time: 5 minutes

Cooking time: 1 hour

You’ll need

700g new potatoes, halved

1tbsp Fussels rapeseed oil

8 chicken thighs

2 garlic cloves, unpeeled

4 sprigs of rosemary

1 lemon

1 bunch asparagus, trimmed

What to do

Heat the oven to 200C/180C Fan.

Put the potatoes and oil into a large oven dish and toss to coat well. Tuck the chicken in amongst the potatoes and do the same with the garlic and rosemary. Drizzle with the juice of half the lemon and add the squeezed lemon to the pan. Season well and roast for 50 minutes.

After 50 minutes toss the asparagus into the pan and give it a shake so the spears nestle in amongst the cooking chicken and potatoes. Cook for a further 8 minutes. Check that the chicken is cooked and the veg is tender.

Pick out the roasted garlic and squeeze the now melting centres into a small bowl, add the juice from the remaining lemon and season. Use a fork to mix the dressing and mash the garlic. Tip the chicken and potatoes onto a warmed serving plate and drizzle over the dressing.
Tip: This recipe is easily doubled or halved.

Serves: 2

Preparation time: 10 minutes

Cooking time: 40 minutes

You’ll need

500g butternut squash, peeled and chopped into bite size pieces.

1 tbsp oil

2 tsp cumin seeds

Pinch of chilli flakes

2cm ginger grated

1 bunch British asparagus spears, trimmed

2 salmon fillets

2 tsp honey

200g cooked brown rice

1 tbsp peanuts, chopped

4 sprigs coriander

Squeeze of lemon

What to do

Heat the oven to 220C/200C Fan. Toss the squash, oil, cumin, chilli and a pinch of salt in a large oven tray and roast for 25 minutes. Meanwhile rub the ginger over the salmon and drizzle with honey.

After 25 minutes add the asparagus and salmon to the pan and cook for a further 10 minutes.

Once cooked put the squash, asparagus and rice in a bowl, top with a salmon fillet, the chopped peanuts and coriander. Squeeze a little lemon over everything.

Serves: 2
Preparation time: 5 minutes
Cooking time: 5 minutes

You’ll need

1 bunch British asparagus, trimmed
2 tsp oil
1 tbsp sour cream
½ lime
20g parmesan, finely grated
½ tsp chilli powder
½ tsp ground cumin

What to do

Brush the asparagus with oil and cook on the barbecue for 5 minutes, turning regularly. Meanwhile combine the sour cream and lime juice, and in a separate bowl combine the cheese and spices.

Once the asparagus is cooked, brush each with the sour cream mixture then sprinkle with the cheese and serve.

Add a little more or less spice to suit your taste.

Serves: 2

Preparation time: 5 minutes
Cooking time: 10 minutes

You’ll need

100ml crème fraiche
20g parmesan, grated
2 flatbreads
2 tbsp flaked almonds
1 bunch asparagus spears, trimmed
Tarragon or basil leaves
Few parmesan shavings to decorate

What to do

Heat the oven to 180C/160C Fan. In a bowl combine the crème fraiche and parmesan and a good grind of black pepper. Lay the flatbreads on baking sheets and spread with the crème fraiche leaving 1cm gap around the edge, sprinkle with almonds.

Cook in the oven for 10 minutes until the crème fraiche starts to turn golden.

Meanwhile steam the asparagus for 5-6 minutes until just soft. Top the flatbreads with asparagus, add torn herbs and a few parmesan shavings.

Serves: 2

Preparation time: 5 minutes
Cooking time: 20 minutes

You’ll need

1 sweet potato, peeled and cut into small chunks
1 bunch British asparagus, spears halved
3tbsp olive oil
1 shallot, finely sliced
2 handfuls of sweet corn, frozen is fine
1 tsp garlic granules
1 tbsp sliced jalapeno peppers from a jar (optional)
1 avocado, sliced
1 lime
2 eggs

What to do

Boil a kettle and fill a saucepan with the hot water. Add the potato chunks and bring back to the boil. Simmer for 5 minutes then add the asparagus for 2 minutes until softened then drain and leave to steam while you heat half the oil in a large frying pan.

Tip the potatoes and asparagus into the hot pan with the shallots, sweet corn, garlic granules and jalapenos. Toss to coat in the oil and season. Cook, stirring occasionally, until the veg is browned and toasty.

While the veg is cooking heat another non-stick pan with the remaining oil and fry the eggs. Tip the vegetables into 2 bowls, top with slices of avocado, squeeze some lime over and top each with a fried egg.

Asparagus, Mozzarella & Bacon Sliders

Serves: 6

Preparation time: 5 minutes
Cooking time: 15 minutes

You’ll need

9 British asparagus spears, trimmed
2 tsp olive oil
Juice of ½ lemon
6 slices of streaky bacon
150g mozzarella, sliced and patted dry
6 small buns, halved

What to do

Heat the grill to high. Lay the asparagus spears on a large plate, drizzle with oil, a squeeze of lemon juice and season then shake the plate to roll the spears until they are well coated.

Grill the asparagus and bacon on both sides until golden and cooked. Return the asparagus to the oily plate and roll it in the dressing once more.

Toast the cut sides of the buns. Cut the asparagus spears in half to fit into the buns. Top one half of each bun with asparagus then a slice of mozzarella. Return to the grill to melt the cheese.

Cut the bacon to fit the buns then top each slider with a crisp piece of bacon and the top half of the bun.

Asparagus Mac ‘n’ Cheese with Bacon Crumble

Serves: 4
Preparation time: 15 minutes
Cooking time: 35 minutes

You’ll need

8 rashers streaky bacon
50g breadcrumbs
150g Cheddar cheese
300g macaroni
2 bunches British asparagus (spears trimmed and cut in half)
40g butter
40g plain flour
400ml milk
2 tsp Dijon mustard

What to do

Heat the grill and cook the bacon on each side until very crisp. Chop into small chunks and combine with the bread crumbs and ¼ of the cheese then set aside.

Boil the kettle to fill a large pan. When boiling vigorously in the pan add a pinch of salt and the macaroni. Cook for 9 minutes then add the asparagus and cook for a further 2 minutes.

While the macaroni is cooking, melt the butter in a small thick-based saucepan, sprinkle in the flour and stir with a wooden spoon. Cook whilst stirring for a minute then add the milk a little at a time, stirring continuously so it is absorbed into the flour and slowly makes a smooth sauce. If you get any lumps, don’t panic, just beat vigorously with the wooden spoon and they’ll disperse. Stir in the mustard, some black pepper and the remaining cheese.

Once the macaroni and asparagus are cooked, drain well and return them to the pan. Pour over the cheese sauce and stir to coat well. Tip the macaroni into a large oven dish, sprinkle over the breadcrumb mixture and return to the grill for the top to melt and brown.