Make the most of the Asparagus Season
We are in peak British Asparagus season which runs from the end of April until June. This nutrient packed little vegetable has a very unique flavour that can be described as bright and clean with earthy undertones. Best eaten fresh when the flavour is mild and delicious. We all know it's amazing simply served with melted butter, but did you know it goes really well with Lemon, Balsamic and even Chilli?
Try the three simple recipe suggestions below and see what you think...
Asparagus & Chilli
2tbsp of Lincolnshire Drizzle Sweet Chilli
450g of fresh asparagus, washed and trimmed
Heat a heavy bottomed frying pan, add the butter and the dressing.
When the butter is melted, add the asparagus and stir well to coat.
Continue to cook for a further 2-3 minutes until the asparagus is ‘al dente’.
Serve immediately in a large dish - delicious!
Asparagus & Balsamic
450g of fresh asparagus, ends trimmed
3-4 tbsp of Lincolnshire Drizzle Balsamic Vinegar
50g parmesan cheese shavings or grated
Salt and pepper
Place asparagus on a shallow baking dish or rimmed baking sheet.
Drizzle with Balsamic Dressing and season, coating each spear.
Bake at 200°C 15-20 minutes.
Drizzle with more Balsamic dressing and sprinkle with parmesan cheese.
Grilled Asparagus & Lemon
800 g asparagus
3-4 tbsp Lincolnshire Drizzle Lemon Dressing
Block of Parmesan Cheese
Heat a large griddle pan and dry-griddle the asparagus spears on both sides until nicely marked.
As soon as they're ready, put them on to four plates and drizzle with the Lemon Dressing.
Season with sea salt and black pepper to taste, then take a block of Parmesan to the table and either grate or shave some over the asparagus with a speed peeler.