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  • Lara H

Seasonal asparagus

Updated: May 20

This is one of my favourite vegetables. I love the texture, the taste and that you can eat it with most things.

One of the best ways to eat asparagus is simply. Boil in salty water for 2-3 minutes depending on thickness. Once drained season with olive oil salt and pepper. Perfection in these light spring months. You can add lemon zest, mint, breadcrumbs, boiled eggs, bagna cauda. You can shave them raw for a salad or make it into a soup. Goes perfectly with fish, chicken or lamb. Or from the following recipe alone.


Roasted asparagus with fennel Parmesan dip

Asparagus spears, 1 fennel, 2 garlic cloves, 3 tbsp grated Parmesan, 1 tbsp creme fraiche, 1/2 lemon (zest and juice), 3 tbsp of olive oil and season with pepper and salt, breadcrumbs

Chop the fennel and garlic and roast in the oven until tender. Place in the blender with parmezan, creme fraiche and lemon. Blitz until combined then add the oil slowly and season to taste. Set aside until needed. Blitz old bread and season with oil and salt and roast until golden. Season with parmezan, chilli flakes and lemon zest. Roast asparagus in the oven for 5 minutes or until tender. Meanwhile heat 2 tbsp of butter in a pan until it starts to brown and smell like cookies. Pour this over the asparagus. To plate put the purée first then add the asparagus and top with bread crumbs.


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