As the British asparagus season has begun, we wanted to share some ideas with you on how you can enjoy this wonderful ingredient with family and friends over the next few months. The season traditionally starts on St George's day and finishes on Midsummer's Day (21st June).
Not only is this super tasty it is also very versatile. Packed with goodness and high in vitamin A, which helps protect your eyes, skin and immune system, vitamin C and vitamin K, needed for musculoskeletal development and blood clotting. These delicious spears also provide folic acid for adults and are rich in prebiotic fibre to help improve gut health by promoting friendly bacteria.
Some cooking ideas!
Use this ingredient with a combination of cheese, egg and pastry to make a delightful quiche to be shared in the garden or to take on a picnic this bank holiday weekend.
You could grill a handful of spears and serve alongside a salad with feta cheese and beetroot. Perfect for a starter or a light lunch.
Another idea for an appetiser would be to wrap individual spears with smoked salmon and roast in the oven. Best served with a glass of fizz!
If you are firing up the barbeque this weekend why not try adding this ingredient and serve alongside some garlic mayo. Coat the spears in oil with a pinch of salt and cook until well coloured.
If a barbeque is not on the cards this weekend (there are currently hail stones outside my window) why not try making homemade asparagus soup on these chilly spring days. To serve 4 you will require 1 finely chopped onion, a splash of oil and gently fry for a few minutes. Add the asparagus and cook for another few minutes, add 500ml of vegetable stock and bring to the boil. Simmer for around 5-7 minutes, until the asparagus is cooked through and add 3-4 tbsp of crème fraiche. Blend until smooth, season to taste and serve alongside some warm crusty bread.