Tag Archives: asparagus

Recipe of the Week – 7th May 2017 – Pea and Asparagus Risotto

I have recently come back from a trip to see my family in East Anglia, and a bonus to going at this time of year is that it’s asparagus season – there’s something about going to remote farms and buying bunches of the stuff that I love. This is a nice straightforward recipe that really brings out the best in the flavour of asparagus and complements it well with the subtle herbs and flavour of the rice – real comfort food!

Serves 4 to 6


1 large bunch of fresh tender asparagus, roughly chopped, retaining 6 stems whole for decoration

2 medium white onions, finely chopped

4 tbs extra virgin olive oil

2 cloves of garlic, crushed

250g Arborio risotto rice

100g frozen peas

100ml white wine

750ml good quality vegetable stock from bouillon

1 tbs dried mint

1tbs dried marjoram 

20g vegetarian Parmesan style hard cheese, grated (optional if vegan)

Salt and pepper to taste 


1. Heat the oil in a large saucepan and add the onion and garlic and fry gently until the onion is soft, ensuring it doesn’t brown.

2. Add the asparagus pieces and rice and stir continuously for two minutes to ensure the rice doesn’t stick and is coated evenly with the oil.

3. Add the herbs, vegetable stock and wine, bring to the boil then reduce to a simmer for 20 minutes, stirring regularly.

4. Add the frozen peas and simmer for a further 5 minutes.

5. Meanwhile, in a griddle pan gently fry the whole asparagus stems in a little water until tender and set aside.

6. Season the risotto to taste, top with the whole asparagus stems and grated cheese if using, and serve immediately with a side salad or toast.


Recipe of the Week – 28th April 2014 – Aparagus and Onion Quiche


Despite trying lots of different combinations of quiches over the last few years, this is the first time I have tried asparagus, which is now coming to the end of the season, and is great if picked fresh. The addition of onion provides a nice balance with the sweetness of the asparagus.

Makes 3 mini quiches or 1 large one



115g plain flour
60g butter
60g margarine
1/2 tsp English mustard powder
1/2 tsp paprika
Pinch of salt
60g grated mature cheese
50ml water

For the filling

2 large eggs
75ml single cream
1 tsp Herbes de Provence
Salt and pepper
Small bunch of asparagus (approx 6 small spears), each cut into 3 pieces
1 small onion, finely chopped


1. Mix all of the pastry ingredients in a food processor until it resembles fine breadcrumbs, then slowly add water to bind to a dough. knead until smooth, wrap in cling film and chill in the fridge for 30 minutes.

2. Beat the eggs, cream and salt and pepper together.

3. When chilled, roll out the pastry and line a 9″ flan tin or three 4″ tins.

4. Preheat the oven to 200C. Put a baking tray in the oven to preheat.

5. Add the chopped onion, and then the asparagus, to half-fill the tin and pour the egg and cream mixture over. Top with grated cheese.

6. Bake for 35 minutes or until brown. Serve hot or cold.

Lemon Tagliatelle with Wild Mushrooms and Asparagus



I thought to celebrate the final day of National Vegetarian Week, I would do one more Recipe of the Week. I got these fantastic mushrooms yesterday at a wild mushroom tasting day at Doc Green’s in New Mills, and got a bit inspired!

This is a lovely simple recipe, which doesn’t take very long to make. As the asparagus season has just started in England, I thought I’d add these as well!

Serves 6


15g pack of wild mushrooms (I used the Forest Mix from Get Funghi
500g fresh tagliatelle
3 garlic cloves, finely sliced
1/2 tsp salt
Grated zest and juice of 1 unwaxed lemon
1 tsp dried tarragon
12 spears of fresh asparagus
2 tbs butter


1. Soak the mushrooms in a large bowl of water for 20 minutes. Drain and set aside.
2. Place the pasta in a large saucepan of water of salted water and bring to the boil. Cook until al dente (2-3 minutes). Drain and toss with some olive oil and set aside.
3. Meanwhile, gently steam the asparagus spears over a pan of boiling water for 8-10 minutes until tender.
4. Heat 2 tbs of olive oil in a frying pan over a low heat then add the garlic and fry gently for 1 minute before adding the soaked mushrooms, tarragon and salt. Cover and simmer for 10 minutes before seasoning to taste with freshly ground black pepper.
5. Combine the mushrooms, pasta, lemon zest and juice, and butter and warm gently to mix.
6. Serve in a large bowl with the asparagus, plenty of black pepper and vegetarian parmesan cheese if desired.