Season: Mid-April to the end of June, depending on the weather
I think asparagus is best eaten as it is, hot with foaming, melted butter or hollandaise sauce poured over, or warm or cold with a good vinaigrette.
To cook asparagus, take each stalk in both hands and bend and snap off the woody end, then trim the ends with a knife to make them neater. Lay the asparagus stalks on an opened fan steamer (or an ordinary steamer will do), they can be piled one on top of the other.
Then place the steamer in a frying pan or saucepan, pour in about 1 inch (2.5 cm) of boiling water from the kettle, then season with salt, put a lid on and steam for 5-6 minutes, or until they feel tender when tested with a skewer.
Serve the asparagus on hot plates with some sauce poured over the tips. Pick them up with your hands and eat down to the tough ends, dipping in the sauce after each bite.
Also, don’t forget to have finger bowls and napkins at the ready. 1 lb 4 oz (570 g) of asparagus will serve 4 as a starter.
Sometimes the idea of the simpler the better makes for cooking success and never more so than in this pared-down recipe for asparagus that would make the most brilliant starter or lunch dish.
Steamed asparagus is wrapped with cheese and ham to produce the most wonderful light meal or starter - a great way to enjoy the short asparagus season in May and June.
'A simple but sublime tart' is how Delia describes this lovely tart, which is another mouthwatering way in which to enjoy asparagus, coupled with cream, cheese and eggs. Even the pastry has Cheddar in it for extra flavour!
Make the most of asparagus while it's here - you can even make it into soup, to be served warm or chilled depending on the weather!
This one's a complete doddle and takes no time at all: a new take on this season's asparagus, accompanied by a creamy cheese sauce and freshly poached eggs. Makes you want to become a vegetarian on sight!
Asparagus should be enjoyed as often as possible during its short season and this is one of the finest ways of doing so: a risotto made from asparagus, broad beans, spring onions and chives – a real taste of early summer.
The marriage of asparagus and hollandaise was quite definitely made in heaven, and it seems sad to me that 'health' issues should bring about a divorce. Therefore I have set out to lighten the sauce somewhat by the addition of stiffly beaten egg whit
These wonderful feuilletes would make an impressive starter for a summer gathering and, again, combine asparagus with melting cheese - one of food's most perfect combinations.
These delightful tartlets contain a combination of melted cheese, lightly sautéed asparagus tips and whole, lightly baked eggs. They are simple to prepare and just need popping into the oven 12-15 minutes before they are served.
This is an excellent way to turn 8 oz (225 g) of asparagus stalks into a substantial supper dish for two people. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from www.bookhamcheese.co.uk