You can find asparagus in the supermarket all year round, but there’s nothing quite like enjoying it when it’s fresh and local during peak season – which just so happens to kick off later this month (23 April). However, while the ‘official’ British asparagus season only lasts for eight weeks from that date, you can often find the early harvest in the shops from early April onwards.

Asparagus may be loved for its fresh, sweet flavour, but it’s also super nutritious. For one thing, it’s rich in antioxidants – those powerful molecules that help to neutralise those harmful molecules that can harm your cells known as free radicals. Asparagus is also high in folate (which many of us are deficient in), potassium and vitamin K, the latter of which is involved in blood clotting and bone health. And to top it all off, asparagus is a great source of fibre. 

So, ahead of asparagus season, we’ve put together three asparagus-focused recipes to help you make the most of this seasonal vegetable. Tasty and nutritious, they’re perfect for mixing up your mid-week dinners or enjoying with friends at the weekend. 

Serves: 2–4

This salad from sauce and condiments brand Tracklements is ideal for when you’re craving something fresh. The horseradish and cider vinegar in the dressing provide a subtle kick, and you can swap out the crème fraîche and honey for vegan alternatives to make this dish plant-based. 

Ingredients

For the salad:

• 500g new potatoes
• Olive oil
• Salt and pepper
• 125g asparagus spears
• Handful of sugar snap peas, halved lengthways
• Handful chopped radishes
• Handful of pea shoots (if available)
• Small bunch of dill, roughly chopped

For the dressing:

• 130g crème fraîche
• 3-4 tbsp horseradish cream
• 2 tbsp olive oil, plus a little extra
• 1 tbsp lemon juice
• 1 tbsp cider vinegar
• 1 tbsp honey

Method

1. Boil the potatoes in plenty of salted boiling water for 20 mins or until tender.

2. Cut the potatoes in half lengthways and toss in a little olive oil and season.

3. Toss the asparagus spears in a little olive oil and season.

4. Set a griddle pan over a high heat until searing hot and griddle the potatoes cut side down until strong lines appear. Do the same with the asparagus.

5. Arrange the potatoes, asparagus, radishes and sugar snap peas on a serving dish and top with the pea shoots and dill.

6. Whisk together the dressing ingredients, season to taste and drizzle over the salad (you can make the vinaigrette ahead of time and leave in the fridge until it’s time to use).

Serves: 1

This fresh and flavoursome tart recipe by Ed Smith at Borough Market brings together two spring favourites, with sorrel at its best from spring to early summer.

Ingredients

• 500g asparagus (medium-fine thickness spears)
• 50g sorrel leaves
• 200ml full fat crème fraîche
• 25g parmesan, finely grated
• 1 tbsp light olive oil
• 320g ready-rolled all-butter puff pastry sheet

Method

1. Preheat the oven to 200ºC (180ºC Fan). Place a wide saucepan of well-salted water over a hot hob and wait for it to come to the boil.

2. Meanwhile, snap the woody ends from the asparagus, discard those ends and set the spears to one side. Chop three-quarters of the sorrel leaves very finely. Decant the crème fraîche into a bowl and stir the chopped sorrel and parmesan through it.

3. Once the water is at a rapid boil, add the asparagus spears and blanch them for 30 seconds. Drain the asparagus through a sieve, chill completely under running cold water, then leave to dry for one-two minutes. Finally, roll the asparagus in the olive oil so each is glossy.

4. Unroll the pastry sheet (if your pastry is not ready-rolled, set the pastry block on a lightly floured surface and roll it out to a rectangle around 2-3mm thick). Put a sheet of baking parchment on a large baking tray that will comfortably fit the pastry. Lay the pastry flat on top, then lightly score a border 3cm from the edge using the blunt edge of a knife.

5. Spread the crème fraîche and sorrel paste over the top, right up to the edges of the border, then arrange the asparagus spears across the middle. The tart looks good and cuts well if they’re lined up in a neat row, standing to attention like soldiers.

6. Put the baking tray towards the top of the now-hot oven and bake for 20-25 minutes, until the pastry edges are puffed and golden, the crème fraîche base is bubbling and the asparagus slightly charred.

7. Allow to cool for five minutes, then finely shred the remaining sorrel and sprinkle over the top. Serve with a sharply dressed green salad and some tomatoes in good olive oil on the side. The tart is also enjoyable if left to chill to room temperature. 

Serves: 2

This twist on the classic pasta dish from Riverford Organic uses asparagus and peas to add freshness, while the cheese, cream and mushrooms give the dish an added richness. 

Ingredients

• 400g garden peas (unpodded weight)
• 200g mushrooms
• 200g asparagus
• 2 garlic cloves
• 15g parsley
• 1 lemon
• 1 egg
• 125ml double cream
• 40g Italian-style hard cheese
• 200g linguine

Method

1. Pod the peas into a bowl.

2. Slice the mushrooms into 1cm pieces. Snap off the asparagus bases, then halve the stalks, keeping the tips intact as whole pieces and slicing the remaining stalks into long thin diagonal ½ cm pieces.

3. Peel and finely grate the garlic. Finely chop the parsley. Finley grate about 1 tsp of lemon zest.

4. Separate the egg yolk and white (the white isn’t needed, save for another meal). In a bowl, mix the egg yolk, cream, two-thirds of the Italian cheese, plenty of freshly ground black pepper to season and a pinch of salt.

5. Boil the linguine for six minutes.

6. Add the peas and asparagus tips to the linguine pan. Boil for a further approximately four minutes, until the pasta is al dente, and the asparagus tips and peas are tender.

7. Once the peas and asparagus tips have been added to linguine pan, heat a little oil in a large frying pan. (If you fancy, you could add a little knob of butter at this point too, for extra richness).

8. Fry the mushrooms and chopped asparagus stalks for approximately three minutes, until the mushrooms have softened. Add the garlic to the mushrooms and fry for one more minute.

9. Drain the linguine and vegetables, reserving a little of the cooking water (this can be used to loosen the sauce later, if required).

10. Toss the linguine and vegetables back in the pan they cooked in, adding the egg mixture and stirring until the residual heat from the pan cooks the egg yolk and thicken the sauce slightly.

11.  Stir in some lemon zest and half the parsley and check the seasoning. Stir in the mushroom mixture. Serve, scattered with the parsley and remaining Italian cheese.

Images: Tracklements; Ed Smith; Riverford Organic