Midweek Meals: Asparagus is nearly out of season — five ways to use up this wonder-veg

It's a natural source of vitamin C, which contributes to the reduction of tiredness and fatigue; and it's naturally high in protein, too, accounting for 46% of its calories

Asparagus: coming to the end of a relatively short season.

Asparagus and spring onion salad

recipe by:Currabinny Cooks

Vibrant tomatoes and tender asparagus are delicious in this dish that relies on the freshness of the ingredients rather than any particular cooking skills

Servings

4

Preparation Time

 15 mins

Total Time

 15 mins

Course

 Starter

Ingredients

• 2 bunches of asparagus

• 6 cherry tomatoes

• 3 spring onions

• large handful of rocket

• For the dressing:

• 80ml of olive oil

• juice of 1 lemon

• 1 tbsp of cider vinegar

• small bunch of dill, leaves picked

• salt

• pepper

Method

1. Discard the woody ends of the asparagus and cut them lengthways into thin, long strips. quarter the tomatoes. Cut off the base and green end of the spring onions and slice leangthways into thin strips.

2. Arrange the asparagus, tomatoes and spring onion in a large salad bowl with the rocket. Whisk together the oil, lemon juice, dill and cider vinegar in a small bowl.

3. Season with salt and pepper before drizzling over the salad and tossing all the ingredients together.

4. This recipe relies on the freshness of the ingredients rather than any particular cooking skills.

Asparagus soup

recipe by:Currabinny Cooks

This very green spinach and asparagus soup is naturally smooth and creamy, filled with nourishing flavour and delicious with crusty bread

Servings

4

Preparation Time

 10 mins

Cooking Time

 20 mins

Total Time

 30 mins

Course

 Starter

Ingredients

• 25g butter

• dash of rapeseed oil

• 350g asparagus spears, stalks chopped, woody ends discarded, tips reserved

• 3 shallots, finely sliced

• 2 garlic cloves, crushed

• 2 large handfuls spinach

• 700ml vegetable stock (fresh if possible)

• crème fraiche, for a swirl on top (optional)

• sourdough, to serve (optional)

Method

1. Heat the butter and rapeseed oil in a large saucepan (medium to high heat) until foaming.

2. Add the asparagus tips and fry for a few mins to soften. Remove and set aside.

3. Add the shallots, asparagus stalks and garlic, and cook for five to 10 mins until softened but still bright in colour.

4. Next, stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender.

5. Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with crusty bread.