Hooray, it’s time to celebrate as the British asparagus season is finally here. It’s a short season so make the most of it and get munching!
This warm salad is healthy, quick and easy to make. Great to take into work as a packed lunch.
- Couple of bundles of asparagus (around 24 spears)
- 6 tbsp olive oil
- 1 round of goat’s cheese
- Handful of walnuts
- 4 tbsp toasted sesame oil
- Dash of balsamic vinegar
- Taking the asparagus, break the stems at their natural breaking point. Blanch in boiling water for 2 minutes and then griddle, seasoned with the olive oil and a pinch of salt and pepper, until the stems are charred and cooked through.
- Place on a plate. Crumble over the goats cheese and walnuts. Drizzle with the sesame oil and balsamic vinegar.
Its reputed aphrodisiac powers meant that 3 courses of asparagus were served to 19th Century bridegrooms before their big day!
- 1 tbsp peanut oil
- 12 raw king prawns (shrimp), peeled and deveined, tails left intact
- 0.5 onion, cut into thin wedges
- 1 red chilli, finely chopped
- 1 garlic clove, finely chopped
- 175g asparagus, trimmed and cut into long lengths
- 0.5 tbsp light soy sauce
- pinch of caster suger
- parsley leaves, chopped
- Heat half the oil in a wok over a high heat. Add the prawns and stir-fry for a couple of minutes until just cooked through. Remove and set aside.
- Add remaining oil to the wok and stir-fry the onion until golden. Add the chilli and garlic and stir-fry for 30 seconds. Add the asparagus and stir-fry for 2 minutes.
- Add the soy sauce and sugar and toss all the ingredients together. Add the prawns to the stir-fry and cook for 1 minute to heat them through. Garnish with chopped parsley leaves. Serve immediately.