Asparagus
Delia thinks 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.
See what she has to say about this more English-than-English ingredient in our Asparagus Ingredient section
Asparagus Soup
Asparagus Under Wraps
Asparagus and Cheese Tart
Asparagus and Gruyere Feuilletés
Asparagus with Lemon Butter Crumbs
Asparagus with Nearly Hollandaise
Asparagus, Cheese and Egg Tartlets
Fresh Asparagus with Foaming Hollandaise
Gratin of Asparagus with Cheese and Poached Eggs
Rigatoni and Asparagus au Gratin
Risotto Verde
Sauteed Asparagus with Eggs and Parmesan
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A must-have in any kitchen is a good set of bakeware, and what better than Delia's own range, made in the UK to her own specification. This month, we have a full set to giveaway with our exclusive competition in association with Grana Padano.