For more than 20 millennia, we’ve consumed the tender, young buds of asaparagus and stalks as they begin to grow in spring.
Here’s a delicious selection of asparagus recipes to try.
Asparagus and walnut pesto pasta salad Making the most of asparagus season, this pasta salad has a refreshing, herby, tangy sauce that works beautifully with the nutty, buttery cheese. We produce some amazing sheep’s cheese in the UK and some of my favourites include The English Pecorino by White Lake…
Fritto misto is an Italian dish of deep-fried meat, fish and/or vegetables and is an ideal summer dish. The secret to achieving a particularly crispy batter is to use gluten-free flour. OYSTER AND ASPARAGUS FRITTO MISTO WITH BLACK OLIVE DIP Serves 2 as a starter Ingredients Black olive dip 3…
This pan-fried pigeon recipe with a generous helping of herbs is quick to assemble and can make the perfect starter – or, if you increase the portion size, a delicious dinner, says Philippa Davis
The British asparagus season is short and sweet at just six weeks, so put those fresh spears to the best possible use. Philippa Davis’ asparagus tempura with feta, mint and chilli dip guarantees a light and crispy batter every time. Asparagus is one of The Field’s favourite ingredients, best eaten…
Fresh asparagus as finger food is tricky to beat. But for something a little more challenging but equally delicious, try Philippa Davis’ asparagus and gruyere souffle. While our home-grown asparagus is in season, it is best to use it every way possible. Asparagus is one of The Field’s favourite ingredients…
Philippa Davis’ Greek-inspired asparagus and feta pastries are parcel-sized perfection, when you have had your fill of spears with hollandaise sauce. Serve alongside a salad or simply straight from the oven. Asparagus season isn’t long, so make use of the fresh spears while you can. There’s no better way to…
For something fantastically versatile, try Philippa Davis’ shakshuka with trout and asparagus. This can be served for brunch, lunch or even a light supper. Inspired by the Arabic dish that poaches eggs in a lightly spiced tomato sauce, make this supper seasonal by adding trout and asparagus. Asparagus is one…
Asparagus and trout are undoubtedly best eaten simply with a squeeze of lemon. But if you are tempted to try something a little different, have a go at Philippa Davis’ cider and buckwheat crepes with asparagus and trout. Delicious as a starter and main, serve one pancake per person for…
Both trout and asparagus are at their very best right now. Philippa Davis’ two versions of trout carpaccio with asparagus makes delicious starters. As the main ingredients in these recipes are served raw this should only be done when they are both really fresh. The first recipe uses subtler flavours,…
The new asparagus crop is at its absolute best, so put it in everything while you can. Philippa Davis’ pot roast hake with garlic, black pudding and asparagus is an impressive supper party offering. And it only uses one pot. There are many ways to enjoy British asparagus. It is…
