Charred Asparagus Salad

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.

Serves 2

  • 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
  1. 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.
  2. Place on a plate. Crumble over the goats cheese and walnuts. Drizzle with the sesame oil and balsamic vinegar.

Chilli and Garlic Prawns with Asparagus

Its reputed aphrodisiac powers meant that 3 courses of asparagus were served to 19th Century bridegrooms before their big day!

Serves 2

  • 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
  1. 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.
  2. 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.
  3. 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.