The 23rd April – 21st June 2017 marks the official start of the British asparagus season, and with just eight short weeks to run, you need to make the most of it while you can. Here are three recipes which put this seasonal great centrestage and are perfect for lunch, barbecues and dinner party nibbles
British Asparagus with Lime and Sour Cream Glaze
Give your asparagus a Mexican twist by adding a lime and sour cream glaze. Pop it on the barbecue or on to a griddle pan and you’re good to go
1 bunch British asparagus, trimmed
2 tsp oil
1 tbsp sour cream
20g parmesan, finely grated
½ tsp chilli powder
½ tsp ground cumin
Brush the asparagus with oil and cook on the barbecue for 5 minutes, turning regularly. Meanwhile combine the sour cream and lime juice, and in a separate bowl combine the cheese and spices. Once the asparagus is cooked, brush each with the sour cream mixture then sprinkle with the cheese and serve. Add a little more or less spice to suit your taste.
British Asparagus, Mozzarella & Bacon Sliders
These quick and easy bites make for a straightforward delicious lunch, or nibbles at a dinner party.
9 British asparagus spears, trimmed
2 tsp olive oil
Juice of ½ lemon
6 slices of streaky bacon
150g mozzarella, sliced and patted dry
6 small buns, halved
Heat the grill to high. Lay the asparagus spears on a large plate, drizzle with oil, a squeeze of lemon juice and season then shake the plate to roll the spears until they are well coated. Grill the asparagus and bacon on both sides until golden and cooked. Return the asparagus to the oily plate and roll it in the dressing once more.
Toast the cut sides of the buns. Cut the asparagus spears in half to fit into the buns. Top one half of each bun with asparagus then a slice of mozzarella. Return to the grill to melt the cheese. Cut the bacon to fit the buns then top each slider with a crisp piece of bacon and the top half of the bun.
Sesame and Garlic Roasted Asparagus
A simple way to spruce up your asparagus, this tasty dish with as Asian twist is sure to be a crowd-pleaser.
2 bunches of British asparagus, trimmed
2 cloves garlic, sliced very thinly
1 tbsp sesame oil
1 tsp red wine vinegar
Large pinch of Maldon salt
1 tbsp sesame seeds
Heat the oven to 200C/180C fan, put the asparagus in a wide bowl with the sliced garlic. Drizzle over the oil and vinegar, sprinkle with salt and toss well. Transfer the asparagus and garlic to an oven tray (keep the bowl with the oil for later) and sprinkle over the sesame seeds. Roast for 10-12 minutes until softened and browning. Once cooked tip the veg back into the bowl and toss again in the retained dressing, add a little more salt if necessary and serve immediately