Asparagus: king of spring

The ultimate classic accompaniment to steamed asparagus is hollandaise sauce. Home-made is best but can be tricky to make. There are reasonable packet mixes on the market which make it quicker and easier. Or try some of these other ideas:

• Gently melt some unsalted butter, then add freshly squeezed lemon juice, salt and pepper and pour over simply steamed asparagus.
• Make a simple vinaigrette with 1 part lemon juice to 3 parts light oil, salt and pepper and a pinch of sugar. Shake well and drizzle over just cooked asparagus.
• Staying with the lemon theme, stir some lemon juice into good quality mayonnaise, season with salt and pepper and serve in a small pot on a plate with warm spears.
• To roast asparagus, preheat the oven to a hot 220C/425F/gas mark 7. Lay on a baking tray and drizzle over a little olive oil, rolling the spears to coat in the oil. Roast for 15 minutes or until slightly wilted and brown on the tips. Lay on a plate and sprinkle over sea salt and coarsely ground black pepper. For a smart starter, curl up slices of Parma or Serrano ham to serve along side.
• Asparagus soup: Wash and trim 450g asparagus and chop into 4cm lengths. Melt some butter in a saucepan and gently fry 1 finely chopped shallot until soft. Add 1 small, peeled and diced potato, the asparagus, salt and pepper and cover with vegetable stock or water. Boil, then simmer for 15 minutes till the vegetables are soft. Purée until smooth. For extra richness, stir through some single cream or crème fraiche. (For a garnish, fish out 6 tips before you purée, and serve on top with a swirl of the cream.) This quantity is enough for 2. Double to serve 4.
• Spring vegetable frittata: Wash and trim 250g thin asparagus and chop into 2.5cm pieces. Boil a pan of water and drop in the asparagus, along with 150g frozen petit pois or peas. Cook for 2-3 minutes until just tender, then drain. Melt a bit of butter in a non-stick frying pan and fry 2 sliced green onions gently. In a separate bowl, beat 4 eggs lightly, season with salt and pepper and add the asparagus and peas. Pour into the frying pan, cover and cook over a low heat for 10 minutes or until just set. Take care not to cook too quickly and burn the bottom. Sprinkle with your favourite cheese (goat’s, feta, Cheddar, whatever you like) and flash quickly under a hot grill until just golden on top.

  Next page:
  *Hollandaise Sauce
  *Asparagus Hollandaise Pancakes
  *Grilled Asparagus with Lemon Butter