Asparagus aspirations!

Or, to be grammatically correct, asparagi, as there will be loads of the amazing spears taking centre stage in this class.

Asparagus deserves to be celebrated and cooked daily during the short British season. Low in calories, packed with vitamins, high in fibre, a prebiotic which aids digestion, anti-inflammatory and all round do-gooder, the asparagus deserves to be treated as the seasonal, exclusive ingredient that it is.

Sublime served raw, sautéd, griddled, in Tempura batter, pan-fried, roasted, puréed into soup. Anything but boiled! Join us at the start of the brief local asparagus season for inspiration for how to truly celebrate these extraordinary spears.

Recipes include:

Asparagus and Ricotta Tart

Salad of raw asparagus, Parmesan, rocket and lemon

Asparagus soup 

Roasted asparagus with brown butter and hazelnuts

Steamed asparagus with poached eggs and Hollandaise 

Tempura asparagus with Miso mayonnaise

Asparagus and zucchini Frittata