Asparagus- any suggestions?

[bonfireheart]

After seeing asparagus repeatedly on tv cookery shows I saw some in Aldi and have bought a pack. How do you cook yours?
Thank you.

I like asparagus in soup or risotto in particular, it is delicious. To cook as it is, I chop it and griddle it usually then serve with dinner as a veg or you can boil it for a few minutes. Enjoy!

Dh's speciality!! Griddled with lemon +garlic +cubed feta!! Delicious!

Parboil, wrap in prosciutto with bits of feta/mozzarella/goats cheese inside
Grill for 3-4mins

Put it with chicken in a white wine based risotto.

Griddled. With a fried egg, parmesan and balsamic vinegar. And plenty of black pepper.

Wrap it in bacon, drizzle with oil, season and stick in oven for twenty minutes... BEWARE THE SMELLY WEE! 😂😂

I tend to pan fry it after I’ve cooked my steaks (in the same pan) and then shave some Parmesan over it. Plenty of salt.

And yes to the smelly wee!

It's good roasted at really high heat, then served with lots of salt and lemon.

But don't judge it from what you buy at this time of year. Get the English stuff in May/June and it will be 100x nicer.

Steam it and then melt some butter on top.
Or bake a Camembert and dip the asparagus spears in it.

Steam four minutes. Butter, maybe a grind of salt. Done.

It won't be the best at this time of year. My favourite way to have it is with roasted butternut squash and feta cheese (add the asparagus to the butternut squash for the last 15 mins or so)

Oh wow great suggestions. I love veg and have some every meal time but trying some ones that I haven't before.
What's in season now?

On top of pastry with mozzarella, tomatoes etc

Bonfire heart

Squashes/pumpkins are in season. Carrots, beet and other root veg. Onions, try using shallots for a change.Plus greens like kale, broccoli. Red cabbage.

I love doing a mix of veg and roasting in the oven. I like trying the more interesting acorn and other squashes you get around now. Cut them up into slices, remove any seeds and fibrous bits, then chop into bite sizes, I don't remove the skin unles it is very knobbly as some squashes are as I find it perfectly edible once cooked(and it is a pain to peel) put into a roasting dish with other veg, I like a mixture so would choose from carrots, peppers, onions , beetroot,potatoes, tomatoes, courgettes. Aim for a mix of colours. Have everything cut to about the same size, coat in a bit of oil, season well with salt and fresh herbs (rosemary, thyme and sage are my go to) , put in a few whole cloves of garlic, cover with foil and bake for about half an hour, then take off the foil. Beetroot will make everything a bit pinkish!

I also love fennel. I slice thinly and fry in a little oil, or slice very thinly and raw to salads, or slice and bake in a little white wine, or stock.

Another favourite veg at this time of year is baked red cabbage. Lots of recipes online, I like to add in a chopped Apple about 20 minutes before the cooking time ends. And a dollop of butter before serving to make it shiny.

Have you tried roasting cauliflower? it's a revelation.

Not roasted cauliflower but do have some in thanks. Tried roasted brocolli recently too and was lovely.

Meant to say when you take off the foil put the pan back in the oven for everything to colour up a bit.

Roasted broccoli and cauliflower with either good sea salt and pepper or chilli flakes are delicious! I could eat a whole load myself

I like to parboil mine then wrap it in tinfoil in the oven with a little bit of butter and a splash of soy sauce ! So tasty! Also like asperagus and pea risotto

Mix butter lemon and garlic. Rub all over the asparagus then grill

Steam for about 5 minutes, then use instead of soldiers for soft boiled eggs.

Another for wrap them in bacon and grill, use as a soldier for runny boiled eggs. Saw it on a cooking show once, it’s lush!

I just steam, and then either smother in butter or dip in garlic mayo.

Though it's rather the wrong time of year now for me - it's one of the things I only ever eat seasonally, so it's a food of late spring/early summer.

roast in olive oil, salt and pepper, then squeeze a lime and sprinkle chopped coriander leaves over

or

roast with halves cherry tomatoes and black olives in olive oil, salt and red pepper flakes

I steamed a small bunch, cut up, then folded into scrambled eggs with coarse grain mustard, salt and pepper. All on toast. That as my breakfast about and hour ago.

Like you, OP I bought mine on impulse, though this is because it's cheap at the moment and I always shop seasonally, and was looking at this bunch of spears going limp.