Asparagus

  • Roasted lamb rump with potatoes, asparagus and mint dressing

    Serves: 2Preparation time: 20 minutesCooking time: 40 minutesIngredients 1 lean lamb rump portion (weighing 225-375g/8-12oz)Salt and freshly milled black pepper5ml/1 tsp dried oregano400g/10oz baby new potatoes, thinly sliced45ml/3 tbsp rapeseed...

  • Asparagus and poached egg salad

    Serves 2Ingredients 50g wild rocket leaves50g frisee lettuce leavesSmall bunch of asparagus spears 150ml virgin rapeseed oil50ml white wine vinegar1 dessert spoon of honey1 shallot, finely chopped2 happy egg yolks4...

  • Salmon and Asparagus Stroganoff

    Dish type: FishServes 4Prep time: 10 minutesCook time: 25 minutes Ingredients:240g Tilda Basmati & Wild rice1 tbsp olive oil500g salmon fillet, cubed200g button mushrooms125g asparagus tips, cut into 3cm pieces...

  • Alice Hart's Summer minestrone

    Ingredients (Serves 4) 2 tablespoons olive oil2 garlic cloves, finely chopped2 shallots, finely chopped2 celery sticks, finely chopped1 fennel bulb, finely chopped200g young broad beans, podded weight, skins removed200g young...

  • Jersey Royals with pancetta and asparagus

    Ingredients (Serves 4) 500g Jersey Royals 100g pancetta 200g asparagus 40g butter 1 tbsp olive oil Method Wash and rub the Jersey Royals Cut the pancetta into strips 2cm pieces...

  • Ingredient of the week: Asparagus

    These long, slender green stems flecked with purple are in season the end up April until June. The first of the tender spears appear at the end of April, and...

  • Wild sea bass with salsa verde

    Ingredients (Serves 4) 1kg/2¼lb good mashing potatoes such as Desiree or Maris Piper 2 bunches of small asparagus 125g/4½oz unsalted butter 2 x 1kg/2¼lb (approx) line-caught sea bass, filleted, descaled...

  • Deep-fried asparagus by Mark Hix

    Ingredients (Serves 4) 300-400g/11-14oz asparagus, woody stems removed Vegetable or corn oil for deep frying Sea salt for sprinkling For the cider batter 100g/4oz self-raising flour 25g/1oz cornflour Salt and...