Try our best asparagus recipes to make the most out of the British asparagus season (asparagus is in season from the end of April until June). We have plenty of light, spring recipes such as Thai asparagus with crunchy noodles, freekeh risotto with spring greens and our show-stopping ham, egg and asparagus tart.
We’ve also updated classics with an asparagus twist, for example our summer carbonara and asparagus and crab lasagne. Find your new favourite asparagus recipe here.
Our recipe for Thai asparagus with crunchy noodles takes a little more effort but is worth it and is a great new way to use asparagus. Use soy sauce instead of fish sauce for a veggie option
Make an asparagus salad! This pickled veg and Parma salad with whipped feta is a quick and easy salad for 2 midweek. You can buy Odysea feta and greek yogurt spread from Waitrose.
Everyone loves carbonara, so we’ve updated this Italian classic with asparagus and peas for summer. Our summer carbonara is vegetarian, ready in just 20 minutes and makes the most of seasonal veg, what could be better?
Asparagus and other spring greens make a fantastic risotto. Freekeh is made from cracked, roasted green wheat. It works well for risotto as the grains keep their bite when cooked. We’re big fans of risotto, so we’ve put together our best risotto recipes here.
Asparagus is generally in season and plentiful in spring and what better way to use them than in this soft-baked frittata with ricotta and parmesan. An ideal dish for breakfast or brunch. Here are our other brunch recipes to create a show-stopping spread.
Our asparagus, saffron and almond pilaf is a lovely spring dish and a great alternative way to use asparagus. It is officially in season on 24 April, but might be in the shops a bit earlier depending on the weather.
An easy way to make a speedy lasagne. Made with open layers this is a clever way to cut down on unnecessary calories. By not baking there’s no need for the béchamel sauce and as it’s a fish filling, it doesn’t need cheese. Serve with more asparagus or salad on the side for this quick midweek meal for two.
Västkustsallad is a popular salad in Sweden. There are different versions of this west coast salad served all over Sweden with various seafood – the mushrooms are a constant though, and we’ve included asparagus.
The best recipe for slow-cooked risotto. First cook the ham hock then shred the meat and create this indulgent (but quite easy) barley risotto. The spring veg work a treat with the ham. Worth every bit of effort.
A simple dinner-party starter. Once the egg, asparagus and chorizo are cooked, it’s a quick an easy assembly job. Quail’s eggs are a bit fiddly to peel but they look very pretty in this salad. If you want to use hen’s eggs, cook 6 in boiling water for 7 minutes then cool in iced water and peel and quarter to serve.
Sorrel is a large leafy green herb with a sour, citrus edge. It goes well with tender young asparagus in this omelette, cooked with rich eggs and a splash of cream for a luxurious supper for one
Our recipe for a ham, egg and asparagus tart is a great option for a midweek meal for the family, or to make for a picnic in the summer.
Asparagus isn’t the only spring green vegetable that we love. Bright green broad beans are a beautiful thing. Used in this seasonal broad bean, pea shoot, asparagus and ricotta bowl, it feels like you’re eating a bowl full of goodness.
A simple but sophisticated starter or side dish, and perfect as a selection of small plates, this classic combination of fresh asparagus, creamy mozzarella and tangy prosciutto is stylish but easy and quick to make.
A healthy fish supper that’s ready quickly in just 15 minutes. Make for a quick midweek meal for two. With an asparagus salad this crumbed haddock is fresh, easy and light.
Tender asparagus spears with bright, fresh, tarragon salsa verde. Looks impressive and tastes even better, ready in just 10 minutes. Serve with toasted sourdough.