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'Tis the season for British Asparagus, which is why I'm bringing you a few of my favourite recipes to really make the most of this yummy veg. Yes, I said yummy!
Asparagus is at its best when it's cooked in season (obviously), which is why I think you should give these recipes a go now. Plus, they also happen to be super duper healthy, making them ideal to kickstart your bikini season diet! What more of a reason do you need to get cooking?
Sam x
One-Pan Salmon With Roast Asparagus
(Serves 2)
Ingredients:
400g new potatoes, halved if large
2tbsp olive oil
8 asparagus spears, trimmed and halved
2 handfuls cherry tomatoes
1tbsp balsamic vinegar
2 salmon fillets
Handful basil leaves
Method:
1) Preheat the oven to 220C. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
2) Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.
(Serves 2)
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1 bundle asparagus
½ tbsp rapeseed oil
120g chorizo
2 eggs
White-wine vinegar
Method:
1) Steam the asparagus until just cooked - it should retain some bite.
2) Meanwhile, start to prepare the chorizo and eggs by warming a quarter-tablespoon of the oil in a frying pan over a medium heat. Break the chorizo into small chunks and sauté until they release their fat and begin to take on some colour.
2) Meanwhile, start to prepare the chorizo and eggs by warming a quarter-tablespoon of the oil in a frying pan over a medium heat. Break the chorizo into small chunks and sauté until they release their fat and begin to take on some colour.
3) Crack the eggs into a saucer. Get a pan of water boiling, add the vinegar and stir the water to create a whirlpool. Tip the eggs into the eddy, lower the heat and poach for three minutes, until the whites are set. Remove with a slotted spoon and drain on kitchen paper.
4) Arrange the asparagus on warmed plates, sprinkle on the chorizo and top with an egg. Trickle the fat from the pan and a few drips of oil over, and serve at once.
Ingredients:
1) Blanch the asparagus for two minutes, then refresh under cold water. Cut each mozzarella slice in half and sit both pieces on top of two spears of asparagus. Top with two more spears, then wrap the asparagus in prosciutto so the mozzarella is enclosed (you will need 2 or 3 strips of ham).
4) Arrange the asparagus on warmed plates, sprinkle on the chorizo and top with an egg. Trickle the fat from the pan and a few drips of oil over, and serve at once.
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Ingredients:
16 asparagus spears, trimmed
125g ball of mozzarella, sliced into 4
8-12 slices prosciutto
3tbsp olive oil
1tbsp red wine vinegar
Small bunch of basil, finely shredded
Method:
1) Blanch the asparagus for two minutes, then refresh under cold water. Cut each mozzarella slice in half and sit both pieces on top of two spears of asparagus. Top with two more spears, then wrap the asparagus in prosciutto so the mozzarella is enclosed (you will need 2 or 3 strips of ham).
2) Heat a little olive oil in a pan, then carefully fry the parcels until the prosciutto has crisped and the mozzarella oozes.
3) Whisk together the olive oil and vinegar and add the basil. Serve each parcel with salad leaves and a little dressing drizzled over.
