ASPARAGUS FOR SPRING

THREE GOOD WAYS WITH ASPARAGUS

Someone once told me that if your wee doesn’t smell like asparagus during the month of May then you are doing it wrong. I laughed… but they were sort of right.

Asparagus season is short and should be celebrated. I like asparagus almost every way you can eat it; blanched, grilled, roasted, shaved into salads. I did eat an asparagus soup once which was good but I missed the texture, especially of the pleated pointy green tips which felt a little wasted whizzed into oblivion so as a general rule I like to see my asparagus when eating it.

Asparagus has an earthy sweetness that sings when paired with something a bit fatty. Butter is the obvious choice and a very good one but there are other things too; silky egg yolks, creamy mozzarella, garlicky stirred yogurt. This week I bring you three asparagus recipes; ASPARAGUS & ARTICHOKE SALAD, GRIDDLED ASPARAGUS AND SUGAR SNAP PEAS WITH BURRATA AND PISTACHIO PESTO, and ASPARAGUS ON GARLICKY PEA YOGURT.

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THE RECIPES

ASPARAGUS, ARTICHOKE SALAD

serves 4

• 2 bunches asparagus, washed with woody ends trimmed

• 3 large marinated artichoke hearts

• 5tbsp olive oil

• zest of one lemon, juice of 1/2

• 40g Grana Padano or parmesan, finely grated (plus extra to garnish)

In a large mixing bowl, whisk together the olive oil, lemon zest, juice and finely grated Grana Padano or parmesan. Adjust seasoning to taste adding more lemon juice if necessary.

Using a vegetable peeler, peel your asparagus into thin slices. Separate the leaves of your artichoke hearts. Add the asparagus and artichoke to the dressing and toss.

Transfer onto a serving dish or individual plates and finish with shavings of Grana Padano or parmesan (use your vegetable peeler to do this)