Most asparagus bruschetta recipes use goats cheese. I tried this and it’s okay but unremarkable, so I made a artichoke and cannellini bean puree to replace the cheese – it’s much better.
Asparagus and Potato Samosas
This is an asparagus spin on a pea and potato samosa. I’ve held back on some of the spices to allow the asparagus to shine through.
Asparagus Filo Tartlets
These little quiches are full of spring vegetables, served with a salad they would make a brilliant lunch or light supper.
Asparagus Summer Roll
Asian asparagus salad in a rice paper wrap – not your usual way with asparagus – but well worth the effort.
Asparagus, Jersey Royal and Parmesan Fritatta
Fresh asparagus is full of flavour and goodness – the perfect vegetable to celebrate the arrival of spring. Dairy, eggs, potatoes, Parmesan and parsley all marry well with tasty asparagus and come together to create this delicious frittata recipe.
Asparagus and Cheese Pastry Parcels
Three asparagus and pastry recipes. Choose from goats cheese and spinach, Taleggio and mushroom, or Gruyère. All are quite simple and ideal for a light lunch or supper – or make in advance for a party or a picnic.
Pear, Watercress, Spinach and Rocket Salad
This is a great little appetizing starter. It works best with pears that are just under ripe.
Hake in Green Sauce
This is a staple of the Basque region of Spain. It seems in every way a bit foreign or difficult. But it’s basically fish in a parsley flavoured sauce. It’s a good recipe to learn as you can swap around the ingredients endlessly to suit your taste and budget.
Asparagus and Parma ham
Here is the simplest way to enjoy the flavour combination of asparagus and Parma ham – side-by-side.
This is not really a recipe, more a method for grilling or griddling your asparagus.
Parma Ham and Asparagus
A great flavour combination and presented here as a main meal salad or antipasto.
Asparagus and peas braised in butter with herbs, hazelnuts, kasha and lemon
It’s the British asparagus season – make the most of it with this very simple combination: fresh asparagus from local fields and fresh peas from a pod, boiled and then quickly braised in butter, with lemon herbs and hazlenuts and kasha for a bit of crunch.
This is based on an Erdbeer-Biskuit-Kuchen recipe from a German fruit flan cookbook. I was given the book during a recent trip to Germany by our hosts during ‘Kaffee und Kuchen’ (traditional coffee and cake social just after lunch).
Pappardelle with Parma Ham
Another ‘leftover’ from an Easter anti pasto and another recipe worth posting.