If you’re trying to eat seasonally, you’ll find asparagus is in season this month. Asparagus is heaven and really doesn’t need much fancy prep, but if you’d like to be more adventurous, here are a few ideas that landed in my inbox from Tesco!
Asparagus, herb and gruyère omelette (pictured)
Ingredients
20g (¾oz) asparagus spears
2 large eggs
2tbsp chopped herbs, such as chives and parsley
small knob of butter
20g (¾oz) finely grated Gruyère cheese
Method
Blanch asparagus in boiling salted water for three minutes, drain and finely chop.
Lightly whisk the eggs, season and stir in the herbs.
Sizzle the butter in a small non-stick pan and add the eggs. With a palette knife draw in the cooked egg and tip the pan to allow the runny egg to cook slightly.
Add the cheese and asparagus, fold over the omelette and serve.
Spaghetti salmon primavera
Ingredients
200 g (7oz) spaghetti (we like Finest extra-long spaghetti)
25 g (1oz) frozen petit pois
50 g (2oz) fresh asparagus tips, chopped
200 ml carton Healthy Living crème fraiche
1 spring onion, finely chopped
Ground black pepper
80 g (3oz) smoked salmon trimmings
Method
Cook the pasta according to the instructions.
Meanwhile, cook the peas and asparagus in boiling water for 1 minute. Drain.
Put the crème fraiche into a pan and heat gently, but don’t boil. Add the spring onion, salmon, peas and asparagus and heat until everything is warmed through. Season.
Drain the spaghetti and return to the pan. Pour over the sauce and toss well together. Serve immediately in warm bowls.
Asparagus and tuna tart
Ingredients
500g (1lb)puff pastry
375g (12oz) tuna steak
400g (13oz) asparagus
125g (4oz) quark
1 egg
75ml (3fl oz) milk
Method
Heat oven to Gas 4, 180°C, fan160°C. Brush a 36x12cm (14x5in) loose-bottomed flan tin with a little melted butter.
Roll out the pastry, line the flan tin and place in the fridge to chill for 10 minutes. Mix together the quark, egg and milk until blended and smooth. Cut the asparagus and tuna into lengths that fit the width of the tart case.
Pour in the quark mix and alternately arrange the tuna and asparagus evenly in the case. Place in the lower part of the oven and bake for 30 minutes; reduce the temperature to Gas 3, 170°C, fan150°C, and cook for a further 10 minutes.
Serve with green salad leaves.













