Asparagus is one of spring’s first delights, and when the first spears appear we know that we can wave goodbye to freezing temperatures.
Asparagus is a great source of Vitamin B, vital to producing energy and maintaining the nervous system. They also provide Vitamin K, essential for strong bones, and they’re delicious if eaten really fresh, so we have put together some simple ways in which you can enjoy asparagus this spring:
*Tip, if you are not sure where to cut the asparagus tips, then hold the spear with two hands, one on one end of the spear and one on the other end, and then bend until it snaps, this is the best way to tell which bit needs to go in the bin.
Asparagus, horseradish and cheese quiche
1 pack of ready rolled puff pastry
3 egg yolks
2 tbs of horseradish
100ml of double cream
1 tbsp of chopped Fresh Parsley
200g cream fresh
50g of cheese, can be chedder or parmesan
Preheat your oven to 200c. Then place the pastry in your quiche dish. Place the asparagus in the bottom of your quiche, then mix the cream fresh, cream, egg yolks, horseradish and chopped parsley. Then grate the cheese over the top and place in the oven for around 35-40 minutes until golden brown.
Serve with a tomato and rocket salad.
Salt and Pepper
The best way to cook asparagus is by steaming it for around 6-8 minutes or until al-dente. Lower the egg into boiling water with a slotted spoon (eggs that are stored at room temperature are best) and then boil for three and a half minutes for a medium sized egg and four minutes for a large egg.
Then serve the egg on an egg cup, with the asparagus spears, sprinkle with salt and pepper and then dip the spears into the egg – delicious.
Asparagus with lemon
Salt and Pepper to Season
Heat a frying pan, or griddle until its really hot and then add some oil and your asparagus spears, until they go brown, then squeeze over the lemon, grate some parmesan over the top and serve.
This is a perfect accompaignment for meat or fish.