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Amazing asparagus four ways
Amazing asparagus four ways
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Total Time:
20 minutes
Indulge in delicious asparagus dishes while they're in season - you won't be disappointed!
Ingredients:
  • 4 sprigs of fresh rosemary
  • 4 rashers of higher-welfare smoked streaky bacon
  • 4 large ripe tomatoes
  • 500 g asparagus
  • olive oil
  • 1 knob of butter
  • 4 cloves of garlic
  • 4 slices of bread
  • 2 handfuls mushrooms
  • 1 small handful of fresh flat-leaf parsley
  • 8 tablespoons Worcestershire sauce
  • 1-2 knobs of butter
  • 1 squeeze lemon juice
  • 2 large handfuls salad leaves
  • extra virgin olive oil
  • crumbly British cheese to serve
  • 2 large handfuls baby spinach leaves
  • 2 large handfuls spring peas
  • 1 handful fresh mint leaves
  • 8 large asparagus spears
  • 1 lemon juice of
  • 1 small handful soft goat's cheese
Instructions:
  • - Steam the washed asparagus in a colander over boiling water until tender, about 3 to 4 minutes. In a separate pan, crisp up sliced bacon and rosemary, then pour a hot tomato sauce over the asparagus, and top with the bacon and rosemary before serving. - Slice mushrooms and asparagus, then sauté with garlic and parsley in Worcestershire sauce and butter. Spoon the mixture over toasted bread slices and sprinkle with parsley before serving. - Char grilled asparagus on a griddle pan, then toss with butter, lemon juice, salt, and pepper. Serve on plates and top with shaved Lancashire cheese and dressed salad leaves. - Mix baby spinach, fresh peas, and mint in a bowl, then add shaved raw asparagus ribbons. Season with salt, pepper, lemon juice, and olive oil. Crumble goat's cheese, toss, and serve on a platter with peas scattered on top.

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