Our Asparagus recipe ideas for you...
Updated: Apr 16, 2019
For a tasty lunch or dinner this weekend we bring you 3 simple recipe ideas based around this seasons addition - the asparagus.
Asparagus, pesto and seeds omelette
A quick and easy asparagus omelette that makes the most of seasonal greens. Serve up this veggie supper for two with pesto and crunchy seeds
You will need: large bunch of asparagus, sliced in half lengthways, 6 large eggs
145g tub fres pesto, 2 x 25g seeds snack packs (we used Munchy Seeds)
Heat grill to high. Toss the asparagus in olive oil, season and cook in an ovenproof frying pan until softened. Mix the eggs with half the pesto. Take half of the asparagus out of the pan, then spread out the rest. Pour over half the egg mixture. Cook for a few mins on the hob before finishing under the grill. Fold over, then repeat with the rest of the ingredients. Drizzle the remaining pesto over the omelettes and sprinkle the seeds on top.
Asparagus, chilli & feta farfalle
A simple, budget pasta dish with a touch of chilli, squeeze of lemon and fresh basil. Add a drizzle of oil and sprinkling of feta cheese to serve.
You will need: 200g farfalle2 tbs olive oil, plus extra to serve, 2 garlic cloves, finely chopped, 1 red chilli, finely chopped 250 asparagus, woody ends trimmed, cut into small pieces, 1 lemon, zested and juiced, handful basil leaves, 30g pine nuts, toasted, 50g feta, crumbled
Bring a large pan of salted water to the boil. Tip in the pasta and cook for 1 min less than pack instructions. Meanwhile, heat the oil in a frying pan over a medium heat. Stir in the garlic, chilli and a pinch of salt, and fry for 1 min until fragrant. Add the asparagus and lemon zest, and cook for 4-5 mins until the asparagus is just tender.
Drain the pasta and tip into the asparagus pan. Add the lemon juice, stir through the basil, grind over some black pepper, then divide between bowls. Top with the pine nuts, feta and a drizzle of oil to serve.
Asparagus & new potato frittata
A simple, low-calorie spring main that uses the season's finest ingredients and is ready in just 20 minutes
You will need: 200g new potatos, quartered, 100g aspargus tips, 1 tbs olive oil, 1 onion, finely chopped, 6 eggs, beaten, 40g cheddar, grated, rocket or mixed leaves, to serve
Heat the grill to high. Put the potatoes in a pan of cold salted water and bring to the boil. Once boiling, cook for 4-5 mins until nearly tender, then add the asparagus for a final 1 min. Drain. Meanwhile, heat the oil in an ovenproof frying pan and add the onion. Cook for about 8 mins until softened. Mix the eggs with half the cheese in a jug and season well. Pour over the onion in the pan, then scatter over the asparagus and potatoes. Top with the remaining cheese and put under the grill for 5 mins or until golden and cooked through. Cut into wedges and serve from the pan with salad.