AN ASPARAGUS ROMANCE

Asparagus season. A short and sweet love story.

Hi and welcome back to COME FOR SUPPER.

This week is all about asparagus. I LOVE asparagus. There are many ways to enjoy asparagus and I’ve suggested a few below as well as three slightly snazzier recipes to bring out when people come over. Grilled Asparagus Almondine, Asparagus With Champagne Butter Sauce, and a current new favourite, Asparagus On Ginger Yogurt With Hazelnut Sesame Butter. The recurring theme (apart from asparagus), being butter! Asparagus loves butter. And so do I.

Asparagus is at its best for only a short period, usually lasting from April to early June. A sure reminder of spring, its season is fleeting and I find there to be a sweet, soft romance in that. Whenever I pick up a bunch from the shop, I feel as though I am in my own love story carrying something incredibly precious like a pearl or an orchid. I have been bought flowers and I have bought myself flowers, but nothing brings me greater joy than buying a bunch of asparagus.

If I am cooking asparagus just for myself it will usually be a simple affair. Olive oil or butter, always salt. Occasionally there will be pesto or chilli oil to hand and I will dunk great big fat spears of it into such chosen condiment as I bumble about the kitchen putting the rest of supper together. But there is no greater romance than cooking for those you love and these are three recipes I love to cook when people COME FOR SUPPER.

If you’re new here, scroll down to find the written recipes and scroll ALL the way down for the printable PDF where you’ll also find some MUSIC TO COOK TO. This one contains one free recipe with the rest for paid subscribers. If that’s you already, thank you!! Your support goes right back into my work developing recipes, shooting videos, and writing about all of it.

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A FEW WAYS TO LOVE AND EAT ASPARAGUS

Asparagus, with olive oil and just a little sea salt - cook in boiling water for just 2 mins, drain, plunge into ice cold water, drain again, then finish with olive oil and sea salt

Asparagus with pats of salty butter - blanched or steamed and served warm with fat slabs of butter and even more flakey sea salt if you like

Asparagus with browned butter - blanch it or roast it, heat the butter over a medium heat until it begins to smell nutty and turn golden, some capers are good thrown in here for tang too

Asparagus soldiers dipped into sunny, runny yolks - 4 mins for the perfect runny egg

Asparagus, shaved and tossed into salads - a labour of love with a vegetable peeler but delicious especially with a good mustardy dressing

Asparagus stir-fried with sesame and soy, and garlic - and ginger if you have it

Asparagus in an omelette - or a frittata!

Asparagus with scrambled eggs - more butter is good here too

Asparagus roasted - 15 mins in a hot oven with some olive oil and salt will do

Asparagus charred on the barbecue - or griddle pan, something saucy is good alongside here, a lemony mayonnaise, or herby crème fraîche

Asparagus many ways, asparagus all ways, asparagus whilst it’s here because it isn’t here for long.

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A TIP FOR BLANCHING ASPARAGUS: I find the easiest way is to do this in a frying pan. It means all the asparagus can lie flat in the boiling water and cook evenly.

THE RECIPES

GRILLED ASPARAGUS ALMONDINE

• 2 bunches asparagus

• 1 clove garlic, minced or finely chopped

• 30g blanched and roasted almonds, I use Marcona almonds

• Olive oil

• Sea salt

• 60g butter

• juice of a 1/4 of a lemon

Cook asparagus for 2 minutes in boiling water. I find the easiest way to do this is to boil the water in a frying pan so that the asparagus can cook evenly. Refresh in ice cold water then drain and pat dry with a clean tea towel.

Rub the asparagus in olive oil and sea salt whilst you bring a griddle pan up to heat. Griddle the asparagus for about 4 minutes until they are charred. Set aside whilst you make the butter.  

Roughly chop the almonds and place in a saucepan with the butter over a medium heat allowing the butter to melt. Cook gently until the almonds just begin to turn golden and the butter is frothy, then add the garlic and cook for a further minute or so. Remove from heat and squeeze in the lemon juice. Then pour over the asparagus.

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ASPARAGUS ON GINGER GARLIC YOGURT WITH HAZELNUT SESAME BUTTER