What will you be doing with this season’s asparagus? Here are a couple of recipe ideas from the Leeds Cookery School team…

Preparing:

Break off the tough ends of asparagus by bending the spears until they snap, they will snap off at a natural breaking point. Easy peasy!

Cooking:

We love to cook asparagus in a griddle pan, if you don’t have one you can use a heavy bottomed frying pan. Wash the asparagus and heat the pan first, then add the asparagus to the pan with a glug of good olive oil and a sprinkling of salt. It will only take a couple of minutes to cook. You can finish with a squeeze of lemon and a few turns of black pepper. This is a great addition to your brunch of poached eggs on toast!

More Options:

Asparagus is more than just a side dish, make it the main event by adding to a risotto or potato gratin, or try a cream of asparagus soup for a delicious lunch dish.