Goat’s Cheese and Asparagus Salad

The simplest of recipes to showcase the fresh new season’s asparagus, this makes a lovely light start to a meal. A key component is the fabulous Wensum White goat’s cheese made by Fielding Cottage in Norfolk. I hope they don’t mind me taking a blowtorch to it. Continue reading

Twice-baked Asparagus and Goat’s Cheese Soufflés

Image of a basketful of asparagus, eggs and radishes

We’re almost at the end of the English asparagus season – it’s traditional to stop cutting the spears by Midsummer’s Day – and I was looking for a way to extend it a little by making something I could put in the freezer. Continue reading

Tempura Asparagus with a Spicy Dipping Sauce

Image of washed asparagus

I’m trying to cram in as many asparagus recipes as possible before we have to leave the asparagus patch to turn into greenery fit only for use in flower arrangements, so look out for another one before the end of the week.

Image of Mildred's cookbookI owe the idea for this post to my American friend Karen but I borrowed the tempura batter recipe Continue reading

Stir-fried Asparagus with Peas

Image of stir-fried asparagus with peas

A friend said to me recently: “Oh, asparagus, lovely when it first arrives but then you get bored with it, don’t you?”

Um, no, actually. I can eat industrial quantities of asparagus and I never get fed up with it, literally or figuratively. I do like to ring the changes with the way I cook it though. Continue reading