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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!
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