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Steam asparagus and top with a quick dressing of extra-virgin olive oil, freshly grated parmesan, lemon zest, salt and freshly ground black pepper.
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Add 3cm pieces of asparagus spears to a pot of quinoa about 5 to 7 minutes before it's done cooking. The asparagus will gently steam while the grains finish cooking.
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There's almost nothing simpler than pan-roasted asparagus. Toss with a little extra-virgin olive oil, sea salt and black pepper. Cook in a pan over medium-high heat, until browned and tender. Flavour with chopped fresh parsley, freshly grated lemon zest and/or pecorino romano.
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For a classic and simple appetiser, you can't beat asparagus rolls. Wrap steamed whole asparagus spears with thinly sliced wholemeal bread and dijon mustard. If you're feeling fancy, add some sliced ham.
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Cut 1 bunch asparagus into 1cm pieces, steam or sauté and toss with a light dressing of djon mustard, extra-virgin olive oil, red or white wine vinegar, sea salt and freshly ground black pepper. Sprinkle with flat-leaf parsley, mint or basil.
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Pair asparagus and cheddar or creamy havarti in a rich and satisfying omelet or frittata.
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Make a tasty spring time stir-fry with garlic, spring onions, radishes and asparagus spears. Add sliced chicken breast, pork tenderloins or tofu.
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It can still be a little cool this time of year so warm up with some asparagus soup. You'll need asparagus, potato, onion, broccoli, vegetable stock, and some yoghurt if you like it creamy.
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Try the Spring Greens Tabbouleh recipe - a quick and tasty weeknight meal full of spring greens.
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Serve up a delicious antipasto of asparagus pieces sautéed with extra-virgin olive oil, sun-dried tomatoes, pine nuts, lemon juice and salt.
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