The asparagus season is here....hurrah!

[GreatOrmondSt]

As the very short but lovely asparagus season us upon us, I thought I'd share one of my favourite summer ways to eat those lovely green spears.....

Coriander asparagus with salmon & lime

2 tablespoons olive oil
900g salmon fillets
2 x 250g bunches asparagus, trimmed
1 garlic clove, peeled and crushed
2cm piece of fresh ginger, peeled and finely grated
3 tablespoons finely chopped fresh coriander
Zest and juice of 1 lime
Freshly ground black pepper

Method:

Grill the salmon fillets for 10 minutes or until cooked.
Boil the asparagus for 1 minute, then drain. Rinse in cold water until cold, then drain thoroughly.
In a large salad bowl, mix together the lime zest, garlic, ginger and 1 tablespoon of the olive oil. Set aside.
Brush the asparagus with the remaining oil and cook on a hot griddle for 1-2 minutes on each side until a little charred. Add to the salad bowl while still warm and toss to coat in the lime dressing. Sprinkle over the coriander, season with pepper and toss. Serve hot or cold with the grilled salmon.

Enjoy. Amy

Thanks for sharing Amy! DS loves asparagus and it's always good to find new recipes. Feel free to share some more

Here's one of mine:

Asparagus Cream Pasta

1 bunch asparagus
142ml tub double cream
2 garlic cloves, peeled, but left whole
50g parmesan, half grated, half shaved
250g tagliatelle or spaghetti

To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate.
In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.
Cook the stalks in boiling salted water for about 4-5 minutes until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.
Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.

Mmmmmmmm..am off to our local farm shop in a bit, specifically to get some of their lovely asparagus (they even have an asparagus festival!). Will come back to this thread later to check what's for dinner

That looks yummy lauradina, thanks! I'm getting hungry already. I quite like the look of this one as well, although I haven't tried it yet, I think it would make a great summery side dish

Amy

Zest Asparagus

2 pounds fresh asparagus, trimmed and cut into 2 1/2 inch pieces
1 1/2 cups balsamic vinaigrette salad dressing
2 teaspoons grated lemon zest
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions

Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally.
Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.

for a starter or a snack we loves asparagus spears with mozzerella and then parma ham wrapped around the cheese and spears put in the oven to cook unitl cheese has gone gooey