Of all the spring produce, asparagus is the most synonymous with springtime. Hyper-seasonal, asparagus is one of the first vegetables to emerge from the cold earth; its verdant green tips are packed with chlorophyll, its sweetness offset with an almost grassy green flavour.
Very thinly sliced raw asparagus makes for such a gorgeous salad, especially at the beginning of the season when it’s wonderfully tender and young (later in the season, asparagus spears are best suited for a light boil or saute, or quickly seared on the barbecue).
A simple salad of shaved asparagus, radishes and parmesan needs little more than a drizzle of olive oil and a squeeze of lemon to come to life. We recommend you use a sharp mandolin or vegetable peeler to slice your asparagus and radishes carefully. When using a mandolin, always, always, use a metal glove to protect your fingers! Once sliced, drop the asparagus and radishes into a bowl of iced water with a squeeze of lemon. This is to stop the asparagus from oxidising and help the vegetables to crisp up.
Our second recipe is for a bountiful pasta primavera. Primavera means spring in Italian, the perfect name for this joyful pasta that encapsulates everything we love about this time of year. Quick, easy, fresh and yummy are the words that come to mind — with dimpled orecchiette pasta, verdant asparagus, earthy spinach, creamy feta, toasted pine nuts, lemon, garlic and chilli, it’s heaven on a plate. Plus, it comes together in just 15 minutes.
If you would like this to be higher in fibre and protein, use half pasta and half drained and rinsed cannellini beans. Add your beans in with the asparagus at the beginning so they soak up the lovely aromatic flavours from lemon, garlic and chilli (if using). This would also be delicious with broccoli in place of the asparagus — cut broccoli into small florets and cook it as you would the asparagus.
Happy springtime, everybody!
With love,
Annabel & Rose xxx
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Shaved asparagus, radishes and parmesan
Elegant and playful, this simple salad is so refreshing and the best way to celebrate the start of the asparagus season. It’s one of those salads that’s best served as soon as it’s dressed, but the veges can stay in the iced water for up to an hour. This would also be fab with added thinly sliced fennel, sugar snap peas, watercress or rocket. Serve it as a stand-alone first course or as a partner to some simply baked fish or chicken.
Ready in 10 min
Serves 4 as a side
DF GF RSF V
Ingredients
1 x 250g bunch of asparagus, tough ends snapped off and discarded
8 radishes
¼ cup picked parsley leaves
75g parmesan, shaved with a vegetable peeler
Finely grated zest of 1 lemon
2 Tbsp lemon juice
2 Tbsp extra-virgin olive oil
Flaky sea salt and freshly ground black pepper
Method
Fill a large bowl with iced water and a squeeze of lemon juice.
Use a mandolin to thinly slice the asparagus and radishes. Place them in your bowl of iced water to freshen up and set aside for 10 minutes.
Drain thoroughly and gently shake dry using a clean tea towel to soak up any excess moisture (try not to break the asparagus up). You want to remove as much moisture as possible. Water = soggy salad.
Place in a large mixing bowl with the remaining ingredients. Gently toss and season to taste.
Transfer to a serving bowl and enjoy immediately.
Pasta primavera
This easy, beautiful pasta relies on good quality dried pasta (ideally bronze extruded), and asparagus that still has a little bite — in other words, al dente, like the pasta. Timing is everything here.
Ready in 15min
Serves 4
DF RSF V
Ingredients
400g dried orecchiette or gluten-free equivalent
3 Tbsp extra-virgin olive oil, plus extra to serve
3 cloves of garlic, smashed with the side of a knife and chopped
½ tsp chilli flakes (optional)
2 x 250g bunches of asparagus, tough ends discarded, thinly sliced (1cm)
1 x 120g bag of spinach
100g feta cheese, crumbled
Finely grated zest of 1 lemon
¼ cup parsley, finely chopped
¼ cup toasted pine nuts
Method
Bring a large pot of well-salted water to the boil. Cook pasta, following packet instructions, until al dente.
While pasta is cooking, heat oil in a large heavy pot over medium-low heat. Add garlic, chilli flakes (if using), and asparagus and cook, stirring, until asparagus is verdant green and almost tender, but still with a little bite (2 minutes). Place the spinach in a colander and give it a good rinse, then add it to your asparagus (you want it to still be wet; the steam will help to wilt it). Cook, stirring, until wilted down (1 minute). Turn off the heat and set aside until your pasta is ready.
Add drained, cooked pasta to your pot, along with the feta and lemon zest. Give it a good stir, and season generously with salt and pepper. Sprinkle over parsley, toasted pine nuts and a final drizzle of olive oil. Serve family-style from the pot.
