The British asparagus season has begun – it was officially marked by St George’s Day on 23rd April and by signs of the first few spears of British asparagus for sale. I’ve found some already at my favourite local Italian deli, Buongiorno Italia in St Albans, grown on Barfoot Farms on the South Coast. I’ve already raved about it this morning on a new local radio show, Out and About, on Radio Verulam with Ellie Ophira and I also wrote a post all about how to cook asparagus for Jamie Oliver.com – pop over and have a read! I love supporting British growers and local produce and asparagus is a really healthy vegetable, packed full of vitamins, iron and soluble fibre. It is, by far, my favourite spring ingredient!
For me, the simplest things are often the best. My first British asparagus was also marked by my first outdoor lunch. I quickly pan-friend the chopped asparagus with some lemon olive oil, garlic and mushrooms. Keep the pan nice and hot and you can toast your bread in there, too.
The kids love using asparagus spears to dip into soft boiled eggs – just pop the spears in the pan at the same time as boiling your eggs for 3 minutes and you’re done.
I’m sure I’ll be back with lots more ways to use asparagus. In the meantime, here are a few more of my favourite recipes and articles.
Asparagus and Mozarella Toasts – Ren’s recipe
Pasta with Asparagus, Goat’s Cheese and Lemon – Ren’s recipe
Asparagus, Tomato & Mozarella Salad – Ren’s recipe
Asparagus Ribbons & Pomegranate Pearls Salad – by Regula, Miss Foodwise -recipe
Asparagus: Worth its weight and all the wait in gold – by The Patient Plotter for The Foodie Bugle – feature
Asparagus: Gorgeous but not here for long! Ren Behan for Jamie Oliver.com -feature
What’s your favourite way to eat asparagus?
Don’t forget to link up your asparagus recipes and stories to Simple and in Season!
Magnolia Verandah says
What a good idea to cook the spears along with the eggs. I am addicted to asparagus, anyway it comes I love it, and it is so good for you.
Ren Behan says
Thanks Denise, yes, why not, anything that saves on the washing up, right?
Liz Thomas says
In the Macau Military Club (a beautiful old colonial building) they have a starter of lightly scrambled eggs with asparagus tips and chopped chorico (Portuguese sausage) which is absolutely delicious and so simple. Love asparagus.
I also like to steam lightly then wrap in bundles of three or four (depends how thick they are) in parma ham and give a quick blast in the oven to crisp the ham. Sprinkle with Parmesan before serving.
Ren Behan says
How amazing does that starter sounds? I’ve actually never had scrambled eggs as a starter I don’t think. LOVE asparagus in parma ham, great, easy recipe. Have a lovely weekend!
Andrea Mynard says
This looks delicious – nicely simple and with lovely seasonal ingredients. I haven’t planted an asparagus bed yet but luckily live near the Vale of Evesham and some great asparagus growers. I picked some wild garlic yesterday and may try your dish with that too.
Ren Behan says
Ooh you are so lucky to live near the Vale of Evesham! We went to Norfolk and Lincolnshire last weekend and I was desperately looking but didn’t see any asparagus fields! Love that you picked wild garlic, too!