Asparagus and cucumber saladAsparagus and cucumber saladby Paul Ainsworth When they’re young and freshly picked, asparagus spears don’t even need to be cooked – something Paul Ainsworth knows only too well. Simply split them down the middle, mix them up with lots of other lovely springtime produce (radishes, cucumber, spring onions and chives) and give them a simple dressing of lemon juice and olive oil.
Barbecued asparagus with rapeseed mayonnaise
Barbecued asparagus with rapeseed mayonnaiseBarbecued asparagus with rapeseed mayonnaiseby Galton Blackiston Barbecue season is still a way off when the first asparagus appears in mid-April, but if you’re itching to get the barbecue out make sure you save some space on the grill for a few of these tender spears. Charring adds another dimension to their sweet flavour, and they're ready to eat in a matter of minutes (just don’t let them fall through the grate onto the coals below). Making your own mayonnaise with British rapeseed oil is another nice touch – after all, asparagus spears are the perfect shape for dunking.
Baked asparagus cheese
Baked asparagus cheeseBaked asparagus cheeseby Nathan Outlaw Nathan Outlaw may be best known for his exemplary touch with fish and seafood, but he's a master when it comes to rustic, delicious vegetable dishes too. Cauliflower cheese is so old-school – Nathan gives the dish a new lease of life by swapping the brassica for lovely tender asparagus. A little mustard and some Worcestershire sauce gives the dish a bit of a kick, while the quick blanching of the asparagus before it goes in the oven ensures each spear is perfectly cooked.
Organic pea pancake, asparagus and poached eggs with a herb sabayon
Organic pea pancake, asparagus and poached eggs with a herb sabayonOrganic pea pancake, asparagus and poached eggs wi...by Tom Aikens The joy of eating British asparagus in season is in its amazing flavour and freshness – if you have a beautiful bunch of asparagus, sometimes your best bet is to keep things simple and let the accompaniments do the talking. This brunch dish from Tom Aikens does exactly that – the effort in this recipe goes into the lovely fluffy pea pancake and a herby sabayon sauce, whilst the asparagus is gently blanched in salted water and served at the last minute.
Cod with wild garlic miso and barbecued asparagus
Cod with wild garlic miso and barbecued asparagusCod with wild garlic miso and barbecued asparagusby Robin Gill Asparagus looks beautiful in its natural form, but if you’re nifty with a knife they look just as pretty sliced into neat little discs. That’s exactly what Robin Gill does, so he can scatter them over a plate of butter-poached cod and wild garlic-flavoured miso. Robin barbecues his asparagus first to add a bit of extra depth – the result is a particularly pretty dish that offers something a little different for spring.
Fried duck egg with asparagus and truffle
Fried duck egg with asparagus and truffleFried duck egg with asparagus and truffleby Josh Eggleton Duck eggs and asparagus are a match made in heaven – those long spears are perfect for dunking into a runny egg yolk. But do you know what makes it even better? A scattering of black truffle and Parmesan with a dash of double cream. Josh Eggleton's luxurious starter has a rustic look about it, but it's rich and decadent – perfect for a celebratory breakfast or dinner party starter. What’s more, it takes less than half an hour to cook!
Crispy hen's egg and asparagus soup
Crispy hen's egg and asparagus soupCrispy hen's egg and asparagus soupby Daniel Clifford How do you make the world’s most expensive asparagus spear? Roll it in grated truffle, of course! While that might be a bit rich for some people’s blood, the accompanying asparagus soup is silky, indulgent and sports an incredibly vibrant colour. If you happen to have a spare truffle lying around, it really adds to the dish, but the soup alone makes for a fantastic al fresco summer lunch.
Asparagus and chervil quiche
Asparagus and chervil quicheAsparagus and chervil quicheby Tom Aikens Asparagus is always paired with eggs, so it makes perfect sense to bake it into a quiche. Tom Aikens adds chervil – an underrated herb which has a light aniseed flavour – a generous amount of Parma ham and rich mascarpone. Add in the buttery crunch of Tom's flaky shortcrust pastry base and this may just be one of the best quiches we've ever eaten.
Asparagus, salami and Parmesan with hay hollandaise
FAQs
It is not necessary to trim asparagus. On some spears, especially fresh, pencil-thin stalks, the woody ends may tenderize once cooked. But on larger stalks, the ends of the asparagus are often woody and dense—Which makes them difficult to chew, no matter how soft the asparagus is after cooking.
What is the best way to cook and eat asparagus? ›
Asparagus is great quickly stir-fried or sautéed over high heat. You could sauté spears in butter or olive oil with delicious results, but throwing some chopped herbs or sliced chiles into the pan adds wonderful flavor. Both of these methods produce juicy asparagus that retains its crunch.
What's the healthiest way to eat asparagus? ›
Try adding shredded, raw asparagus to pasta dishes and salads. Alternatively, enjoy the spears lightly steamed or sautéed in a frittata, or as a stand-alone side dish. Asparagus is a nutritious choice, regardless of whether it's cooked or raw. Try eating a combination of the two for maximum health benefits.
Should you rinse canned asparagus? ›
Before cooking canned asparagus, it's essential to drain and rinse it thoroughly. This step removes any excess liquid or brine, resulting in a better taste and texture. Simply open the can, pour the contents into a colander, and rinse the asparagus under cold water.
When should you not eat asparagus? ›
By the time the tips turn black, you'll notice they're completely mushy and probably smell a little funky, too. If your asparagus is slimy or sticky, feels mushy and soft, smells foul or has visible signs of mold, it's time to toss it.
Is it better to snap or cut asparagus? ›
Spears that were snapped lost an average of half their weight, while trimming and peeling resulted in a loss of less than 30 percent. The thicker the spear, the more pronounced the difference when snapped.
Do you wash off asparagus before cooking? ›
One thing you definitely don't want to do is wash asparagus before storing it—the added moisture will cause the spears to get slimy. When you're ready to cook, just give them a quick rinse under cool running water and pat them dry with a kitchen towel, as Pradhan recommends.
What organ is asparagus good for? ›
Asparagus contains potassium, an important nutrient for keeping your heart, bones, kidneys and nerves functioning and healthy. You may be surprised to learn that this stalky vegetable also consists of a compound called asparaptine, which may help improve blood flow, in turn lowering blood pressure.
How many times a week should you eat asparagus? ›
Asparagus is a nutritious and delicious vegetable that can be eaten every day.
Does asparagus burn belly fat? ›
Asparagus isn't as popular a veggie as others on this list, but it's a wonder food when it comes to burning fat and slimming down. Asparagus contains the chemical asparagine, which is an alkaloid that acts directly on cells and breaks down fat.
Frozen asparagus retains both color and flavor better than canned asparagus. Select young, tender stalks with compact tips. Wash thoroughly and sort according to thickness of stalk. Cut off and discard any tough portions of stalks.
Which is better canned or fresh asparagus? ›
* Note: when asparagus is raw, it takes up more volume. The frozen and canned versions are denser, which explains why they're significantly higher in some nutrients.
What is the pink stuff on canned asparagus? ›
These flakes are called rutin and occur naturally in canned asparagus. The asparagus is perfectly safe to eat as long as it was prepared and processed correctly. Why is my brine pink?
Should I cut the tops off my asparagus? ›
Pruning Asparagus Plants
- Wait until all the foliage has died back and turned brown or yellow. ...
- Cut the plants back to the soil surface and apply mulch to help against deep freeze or changes in soil temperatures. ...
- If you have issues with disease or insects, it's best to cut the tops off of your asparagus.
If the tips are dried or yellow in color, it's a sign that the asparagus is old. Mushy tips should be avoided as well, as that's a sign the asparagus is on its way to spoiling.
