These tender spears are incredibly versatile – try them steamed, grilled, roasted, barbequed or raw in a salad. But get them before they’re gone, as the British asparagus season is short but sweet, usually running from St George’s Day in April until late June.
Try our favourite ways to cook asparagus this season, and share your seasonal creations using #farmdropfoodies.
Mezze Style: Whipped Feta and Roast Asparagus
An indulgent starter or mezze plate where new season asparagus is the star of the show, paired with creamy, zesty whipped feta and crispy croutons. Make this gluten free by swapping the bread for 50g toasted crushed hazelnuts.
- 150g feta
- 50g Greek style yoghurt
- Drizzle olive oil
- Zest of ½ lemon
- 1 tsp lemon juice
- 250g asparagus spears
- 1 small slice / 40g stale sourdough torn into small bite sized pieces
- ½ tsp chilli flakes
- 1 large garlic clove, sliced
- Pinch sea salt
- Preheat the oven to 200C
- Blitz the feta, yoghurt, lemon zest, juice and olive oil in the small bowl of a food processor until smooth
- Trim or snap off the woody ends of the asparagus. Toss with some salt, pepper and oil then roast in the oven for 12 minutes .
- Add a big slug of olive oil to a large frying pan, add the sliced garlic, chilli, salt and bread pieces and stir to combine. Fry over a medium heat until bread evenly golden all over – about 5 minutes – then remove from the pan to drain on a piece of kitchen paper. If you’re using hazelnuts fry the garlic and chilli for 1 minute then toss the hazelnuts through and toast gently.
- Spoon the whipped feta onto a plate, add a drizzle of olive oil & top with the asparagus spears and croutons.
Salad Days: Spring Asparagus Salad
This elegant salad showcases new season British asparagus in all its glory, and is incredibly simple to prepare. Simply paired with Parma ham, Pecorino cheese and a sharp vinaigrette, it’s perfect for a quick lunch or a starter.
- 120g asparagus spears
- 1 packet of organic Parma ham
- 20g Pecorino
- Small handful pea shoots or watercress
Lemon vinaigrette dressing:
- 1 ½ tbsps olive oil
- ½ tsp wholegrain mustard
- 1 tsp lemon juice
- ¼ tsp caster sugar
- A big pinch of sea salt & pepper
- Blanch asparagus in boiling salted water for 1 minute 30 seconds, then refresh in iced water immediately – this helps keep the colour and stops them overcooking.
- Carefully cut each spear in half lengthwise.
- To make the dressing, whisk all the ingredients together in a small bowl or shake in a lidded jar to combine.
- Arrange the slices of Parma ham, asparagus spears, shavings of pecorino (using a vegetable peeler) and pea shoots or watercress on two plates and pour over the dressing.
One Pan Dinner: Salmon, Jersey Royals & Asparagus Tray Bake
This delicious tray bake supper celebrates British spring time favourites, Jersey Royals and asparagus. Make this seasonal dish really shine with the addition of watercress and hazelnut pesto, which pairs perfectly with our sustainably farmed salmon fillets.
- 2 salmon fillets
- 300g Jersey Royals
- 125g organic asparagus spears
- Zest of 1 lemon
- Olive oil
- Salt & pepper
Watercress & hazelnut pesto
- 60g watercress
- 20g Parmesan, grated
- Juice of ½ lemon
- 10g hazelnuts, toasted
- 1 small garlic clove
- 40ml olive oil
- Preheat the oven to 180C and take the salmon out of the fridge to warm up.
- Cut potatoes in ½ lengthways and boil in a large pan of salted water for 10 minutes. Drain well and leave to steam for a couple of minutes.
- While they’re cooking make the pesto – in a food processor blitz the watercress, then add everything except the nuts and blitz again. Finally add the toasted hazelnuts and blitz a final time, adding more oil if needed to get your preferred consistency (spoonable or drizzleable)
- Scatter the cooked potatoes onto a greaseproof paper lined roasting dish, drizzle with a little oil, salt and pepper then roast for 15 minutes.
- Trim/snap the woody ends from the asparagus. If they’re quite thick stems, cut in half down the length.
- Arrange the salmon fillets (skin side down) and asparagus spears amongst the potatoes, scatter the lemon zest, more salt and pepper and drizzle of olive oil over the top and roast for another 12-13 minutes.
- Serve with the pesto drizzled over the top, or on the side to spoon on.
Asian Flavours: Sesame Roasted Asparagus and Miso Mayo
Roasting is a delicious and simple way to serve asparagus, before rolling in sesame seeds and served with a rich, creamy homemade sesame miso mayo.
- 250g asparagus
- 1 tbsp sunflower oil
- 1 ½ tsp black sesame seeds
- 1 ½ tsp toasted white sesame seeds
Sesame Miso Mayo:
- 1 egg yolk*
- Pinch salt*
- 65ml sunflower oil
- 30ml sesame oil
- 1 tsp red miso
- ½ tsp lemon juice*
- A pinch shichimi togarashi
Sesame Miso Mayo
- Mix the sesame and sunflower oils in a small jug.
- In a jug just big enough for the stick blender to fit, or the small bowl of a food processor, blend the egg yolk and salt. Gradually, with the blades moving, pour the oil mix into the egg yolk – you want to add the oil very slowly and check that it is emulsifying and thickening to look like mayo before you add too much more oil.
- If it’s still very thin when you’ve added all the oil, start again with a second egg yolk. Use the yolk and oil mix in place of new oil and pour into the second fresh egg yolk slowly with the blades moving. If at any point while you are making the mayo it looks very thick and greasy, add a little cold water and continue to blend.
- Once the right consistency has been reached, blend in the miso and lemon juice. chill until needed.
- Preheat the oven to 200C/180C fan. Snap or trim the woody ends of the asparagus spears, toss with sunflower oil and a pinch of salt in a roasting dish or baking tray.
- Roast for 8-10 minutes. once removed from the oven immediately toss with the black and white sesame seeds.
- Serve alongside the sesame miso may, topped with a pinch of shichimi togarashi.
Classic and simple: Simply Asparagus
There is so much you can do with asparagus, but there’s no better way to celebrate the season than in its simplest form.
- 250g organic asparagus sears
- knob salted butter
- glug of olive oil or lemon olive oil
- Trim off the stalks & bring a large pan of water to the boil. Add a pinch of salt to the water. Drop the asparagus into the water for 1 minute 30 seconds, then immediately plunge into ice cold water. Blanching the asparagus helps preserve the colour.
- Pat dry and serve with a knob of butter, a glug of olive oil or flavoured oil, then season with salt and pepper and serve immediately.
Find loads more of our favourite dinner ideas over on the Farmdrop recipe page.