We can once again celebrate the asparagus season, Alison Lambert writes.
The season is short and very weather dependant, so making the most of it, as I have done here, will certainly make you feel as though you have indulged.
When purchasing asparagus, always look for fresh, green and firm spears. If it's shrivelled, it's not fresh.
Tip: To prepare, hold the spear of asparagus in the tips of your fingers. With one hand towards the tip and the other towards the thick base. Push up and it will snap in the tender place. You can use the tough ends for stocks.
Photos by Simon Lambert.
Breakfast - asparagus with boiled eggs
This combination is an absolute winner and such a decadent way to start your day.
Serves 4
Ingredients
4 free range/organic eggs
24 spears fresh asparagus, ends removed
2 tsp lemon juice, cider vinegar or white wine vinegar
2 tsp butter
sea salt and cracked pepper
4 tarragon leaves, if available
Method
Bring two suitably-sized pots of water - one for asparagus and one for boiling the eggs - to the boil.
Plunge the asparagus into the boiling lightly-salted water and cook until tender (4-8 minutes depending on the size). Drain immediately when cooked.
At the same time in the other pot of boiling water, carefully lower your eggs into the water and bring back to the boil.
Boil the eggs for 4-4½ minutes, this will give you the perfect boiled egg, just the former will be a little runnier.
As soon as your time is up, remove the eggs and place them in your egg cup. Season the asparagus lightly with salt and lay next to your egg.
Remove the top of the egg, add ½ tsp butter, dash of lemon juice or vinegar, sprinkle of salt and pepper, and finish with finely chopped tarragon leaves.
Dunk your asparagus and enjoy.
Lunch - asparagus frittata
I never tire of a good frittata, only a few ingredients are needed and before you know it you have made a healthy filling meal.
Serves 6
Ingredients
light olive oil for cooking
2 onions, peeled and finely sliced
2 medium waxy white potatoes
12 spears asparagus, tough ends removed
5 good-quality medium eggs
sea salt and freshly ground pepper
Method
Heat 1-1½cm of olive oil in a deep, medium-sized frying pan.
Add the onions and cook slowly for about 20-30 minutes until golden and soft. In the meantime peel the potatoes and slice into 1cm-thick rounds.
Add the potatoes to the onions and turn up the heat a little. Cook until the potatoes are tender. Drain the mixture through a sieve. Set aside.
Return to the heat and add another tablespoon of oil if required. Add the asparagus spears, season lightly and cook over a moderate heat until the asparagus is tender (about 5 minutes). Remove from the pan and wipe clean.
Beat the eggs in a bowl. Add the potato, onion and asparagus mix and season well with salt and pepper. Heat 2-3 tablespoon of olive oil in a pan over medium heat.
Add mixture, allow to settle briefly (about 2 minutes) gently pushing the back of a spatula around the edge of the tortilla to create a round edge.
Continue to gently push the mixture from the inside out to cook the egg. Now allow the egg to set so the base forms, tidy up the edge and place a plate over the surface of the tortilla, carefully flip and slide tortilla on to plate.
Now return the tortilla to the pan cooked side up.
Return to heat and continue to cook for a further 5 minutes or until golden.
Remove from pan and cut into wedges.
Can be eaten hot or at room temperature.
Dinner - asparagus lasagna
I love the twist asparagus adds to this delicious lasagne recipe. You can add your own favourites to this to create your own personalised lasagna!
Serves 6-8
Ingredients
6 sheets of fresh lasagne sheets or 250g instant lasagna sheets
1 Tbsp olive oil
50g pancetta or good-quality bacon, sliced finely
2 shallots, finely sliced
2 garlic cloves, crushed
1 tsp fresh thyme leaves
4 bunches (24 -28 spears) asparagus, tough ends removed
4 spring onions, cut into finger length pieces
250g ricotta cheese
½ cup cream
100g fresh parmesan cheese, finely grated
1 tsp salt
freshly ground pepper
2 cups mozzarella cheese, grated
2 Tbsp butter
Method
Preheat the oven 180degC.
Bring a large pot of salted water to the boil.
Add the fresh pasta sheets, stirring gently to separate. Cook for 5 minutes. Drain immediately, refresh under cold water and drain.
Drizzle over a little oil to keep the sheets separated and set aside. If using the instant lasagna sheets, you do not need to cook them before hand.
In a fry pan, add the oil and heat over a moderate to high heat.
Add the pancetta and fry lightly to melt down the fat and get the delicious flavours going, add the shallots and cook gently for a further 2 minutes.
Add the asparagus, spring onions and thyme.
Cook until the asparagus is just tender (about 4 minutes). Set aside.
In a large bowl, add the ricotta, ½ the grated parmesan cheese, pancetta and asparagus mix and combine gently. Season with salt and pepper.
To assemble the lasagna, spread a little of the asparagus mixture over the base of your dish. Then lay a sheet of pasta over. Repeat this process until all the pasta and asparagus has been used finishing with a pasta layer. Sprinkle with the remaining parmesan cheese, blob over the butter and add plenty of freshly cracked pepper.
Bake in a pre-heated oven for 20-30 minutes and the top is golden and bubbling.
Serve this with more freshly grated parmesan cheese, and a green salad.
