How we like it !
simply steamed.

Preparation

1. Choose equally sized spears
2. Use an asparagus steamer or skillet
3. Steam for 15 mins or until spears are tender and a much lighter shade of green.

We eat our asparagus every day and it is rare that we prepare it  any other way.  Serve with a knob of butter, sea salt, pepper or what you fancy!

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Perfect roast
Sunday sorted!

Preparation

1. Select medium to thick asparagus.  (Thin spears tend to dry out).
2. Preheat oven 400F/205C
3. Place on foil covered tray
4. Splash of olive oil
5. Season with salt, pepper, garlic to taste
6. Roast for 15 mins approx.

Great with a sprinkle of Parmesan or served as a side. 

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Como mi suegra!
Spanish revuelto.

Preparation

1. Lightly fry chorizo and garlic cloves.
2. Remove garlic cloves and add chopped asparagus.
3. Season with salt and pepper.
4. Stir fry for max of 10 mins.
5. Season egg with salt and pimentón and add to pan.
6. Stir in egg cooking for approx 4 mins adding green onion.  Add parsley and serve.

A fantastic combination of flavours & best served immediately!

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The cream of ...
Asparagus soup.

Preparation

1. Gently fry onions, leeks and celery for about 10 mins.
2. Add chopped asparagus  stalks and simmer with lid on for 20 mins.
3. Liquidize and carefully season with salt and pepper .
4. Add asparagus tips and return to heat. Stir and bring to the boil softening the asparagus tips.  Simmer for a few minutes and serve.

Warm, creamy and a great starter.