How To Get The Most From Your Asparagus

Get the most out of your asparagus this season with all the tricks and tips I know! Learn how to cook asparagus with these delicious recipes. All of the recipes are listed on my website, links below. Thanks for watching!
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RECIPES:
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Asparagus soup generally needs another green vegetable to help give it a bit more body and depth in colour, im using a few spinach leaves, this could also be some peas, leek tops, or broccoli.
To add other flavours, think mint, basil, parsley, or thyme, just remember to keep the delicate asparagus flavour the main flavour. If I was adding basil to this volume of soup I wouldn’t add no more than 5 or 6 leaves, less is more!
Always remember BOILING’S SPOILING! This applies to so many things.
Use a high-powered liquidizer or blender if you have one, stick blenders won’t get the most out of this soup.
Be sure to strain the soup through a fine mesh strainer, the ends of asparagus are very fibrous.
Ingredients
1/2 an Onion (150g / 5.3oz)
Asparagus stalks (300g / 10.6oz)
Spinach leaves and stalks (70g / 2.5oz)
500ml / 1-pint Vegetable or Chicken stock
Salt to taste
Butter (25g / 1oz)
Instructions
Finely dice the onion, cut the asparagus stems into finger-width pieces, finely slice the leek and rinse well.
Place a saucepan over a medium to low heat, add a splash of olive oil and a small knob of butter.
Once the butter is foaming add the finely diced onion and a pinch of salt and sweat over a low heat.
Cook the onions right down so they are translucent but with no colour, this is a slow process. If you let them darken in colour then the soup will have a brown, muddy-looking tinge to it. (It’ll still be delicious!)
Add the stock and bring to a simmer, once simmering add the asparagus stalks and continue to simmer for 10 minutes, remember boiling’s spoiling!
Add the finely sliced leek tops for the last 2 minutes of simmering.
Place everything in a blender, crack the lid a little to release steam and pressure and blend on high speed for 2 to 3 minutes.
Wipe out your pan and strain the soup through a fine mesh strainer to remove any fibrous bits.
Taste for seasoning and bring to a simmer.
Serve immediately and enjoy this super easy, delicious spring soup.
SAUTÉED ASPARAGUS, FETA, LEMON & TOASTED PUMPKIN SEEDS
Ingredients
1 x bunch of asparagus
1 x lemon
70g / 2.5oz of feta cheese
30g / 1oz Pumpkin seeds, toasted
Olive oil
Salt & Pepper
Instructions
Hold each asparagus stem near the base and bend it until it snaps. Save the woody stalks for my soup recipe.
Preheat a frying pan on medium-high heat.
Add pumpkin seeds to the frying pan and toast until golden brown and popping in the pan. Place them in a dish to cool and toss with a little salt.
Add a little olive oil to the same frying pan and add the asparagus stems. Season with a pinch of salt.
Cover the frying pan with a lid and leave to sauté for 3 to 5 minutes, depending on how al dente you like your asparagus. Shake the pan every minute or so.
After 3 to 5 minutes, remove the lid and squeeze in the juice of half a lemon. Let the asparagus fry for the last 30 seconds with the lid off.
Serve on a warmed plate and crumble over some feta cheese, the toasted pumpkin seeds, a little more lemon juice, extra virgin olive oil, and cracked black pepper on top of the feta.
Snap the asparagus holding it near the base rather than cutting it. You’ll notice it always snaps in a different place stem to stem. Doing this means you’re getting the most tender part with the least fibres.
Save all the woody and fibrous stem ends for my asparagus soup recipe. WASTE NOTHING!
I used pumpkin seeds in this recipes, feel free to use any other nuts and seeds you have.
Swap out the feta for parmesan, pecorino or goat’s cheese. Something with a sharp tangy flavour works best.
Parmesan, toasted pinenuts, lemon, olive oil and some torn basil leaves will give an incredible pesto-like flavour sensation!
Cook the asparagus for 3 to 5 minutes, I go for 3 minutes so they are fresh and still have a little bite.
Serve on a warmed plate, even in summer. Young green vegetables like this don’t hold their heat for long.
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This video is so helpful 💗

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Thank you, glad you enjoyed it!