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1. Brunch asparagus
Top lightly roasted asparagus with a poached egg, and serve with sourdough toast drizzled with olive oil. Smoked salmon slices or crisped prosciutto are
delicious optional extras!
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2. Roast asparagus with hazelnuts
Roasting intensifies the flavours of asparagus. Roll the spears in oil, and roast at 180 C until the tips are starting to crisp. Dress with a drizzle of
balsamic vinegar or caramelised verjuice and top with a sprinkle of chopped roasted hazelnuts.
3. Asparagus soup
Fry a thinly sliced leek in butter until softened, then add a splash of white wine and let it reduce by half. Add a litre of chicken stock, a finely chopped
potato and a bunch of finely chopped asparagus. Simmer until vegetables are soft, then whiz until smooth with a stick blender and check the seasoning.
Text: Robin Powell
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