Asparagus, the locally grown variety, has such a short season you must be greedy with it and guzzle all you can.
Here are three super simple ways to get it into your daily plan, as often as possible and so easily.
My daughter is crazy about it as well, and we roast it up a treat:
Roast Asparagus with Balsamic Dressing
Oven at 180. Snap woody ends off asparagus, and lay in a single layer in a large baking tray. Drizzle with olive oil, and sprinkle with sea salt.
Roast for 10-15 minutes depending on size, if they are very thin, do check as the tips can start frazzling fast.
For the dipping sauce or dressing that changes the game:
- 50g butter
- 2 tbsp balsamic vinegar
Melt the butter on a low heat and whisk in the balsamic. Serve in a small pot alongside the asparagus or drizzle all over.
Smoked Trout Wrapped Asparagus
Makes a lovely starter, canapé or just a snack!
Roast your spears and then lay them on a plate, wrapping the ends of each with a delicate piece of smoked trout (or salmon).
Serve alongside a boiled egg or two instead of the regular toast and dip them in. Delicious!