ALL THINGS ASPARAGUS

#2 - Some very tasty asparagus recipes for The Veg Table

Welcome back to The Veg Table, my brand new newsletter here on Substack. This is the place to be if you want to take the vegetables on your table to the next level.

For our first full edition, I’m going to walk you through one of my all-time favourite vegetables. It is of course the wonderful asparagus. These stunning spears are bang in season right now, and are tasting at their beautiful best. Below, I’ll be sharing some of my top cooking and serving tips, alongside a selection of recipes that I guarantee you’ll return to time and time again.

So, if you haven’t already, grab yourself a bunch or two (or three) and get ready to feast upon the best produce spring and early summer has to offer…

Happy cooking, and as always, let me know if you give any of these asparagus recipes a go in the comments below!

Alfie x

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ALL YOU NEED TO KNOW ABOUT ASPARAGUS SEASON

Now I don’t mind admitting that I’m a serious asparagus enthusiast. I’ve not yet visited an asparagus farm , but it is absolutely on my bucket list. I find it incredible that each piece grows individually, straight out the ground. Imagine seeing just rows upon rows of beautiful green spears. See below for what I’m talking about. I can’t be the only one who thinks that is just SO COOL…

There aren’t many things I get more excited about than when asparagus comes into season. Of course, you can buy it all year round, but supermarkets tend to source it from places like Peru and Mexico when not in season, which means it doesn’t taste as good. As a general rule, it is of course always best to wait for vegetables like these to come into season locally, if you can. Less air miles, and you really can taste the difference when it’s sourced from the soils closer to home.

We’re about a month into asparagus season here in the UK. It starts towards the end of April, and runs until the end of June. So, you absolutely should be eating as much of it as you can at the moment. I don’t know about you, but eating seasonally like this makes every asparagus-centred meal just that little bit more special.

The best way to check whether your spears are seasonal is by checking labels (obvious, I know, but lots of people don’t remember to do this!) Here, the flag and label lets you know you’re getting the good stuff. Supermarket shelves are full of British asparagus throughout the season, and you can get a bunch for £2 to £3. They should be nice and juicy too. Well worth it to celebrate springtime’s most sumptuous ingredient. And the best part about this wonderful veg is that you really don’t need to do much to get it tasting divine…

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COOKING ASPARAGUS - LESS IS ALWAYS MORE

The way I see it, whenever you’re working with seasonal vegetables, you really want the way you cook it to highlight its freshness, texture, and taste. And asparagus is perhaps the greatest example of that. Whenever asparagus season rolls around, the first way (and perhaps my favourite way) of preparing it simply cooking until al dente, seasoning well with salt and pepper, then finishing with a good drizzle of good quality extra virgin olive oil. A squeeze of lemon never goes amiss too.

Now there are a few different ways you do this. If it’s me, I tend to stick to boiling. I slice (not snap) the woody ends (you can save these to make a nice zero-waste veg broth if you like), then get the spears into a large pan of boiling salted water. Cooking time depends on how thick your asparagus are (rule of thumb would be 2-3 mins). But if you’re not into boiling, you could absolutely roast, grill, sauté, or steam. The key is to keep the spears as fresh as possible, ensuring you’re getting all their natural flavour.

What you want is to retain that freshness in the form on a light, al dente crunch. No one wants soggy asparagus, and achieving the right texture goes a long way to maximising flavour. For thin spears, you only need 1-2 minutes. For spears sized similarly to the photo above, you’d want 2-3 minutes. But of course, it is completely up to you - this is just how I like to do it.

Strain, then pop straight on a plate with a good crack of black pepper, a healthy pinch of good quality sea salt flakes, a generous drizzle of your best extra virgin olive oil, and a squeeze of lemon if you have one lying around. Simple, quick, fresh, and absolutely delicious. The absolute best way to begin asparagus season. But, after enjoying asparagus like this, and appreciating how best to cook it, there are some super simple, speedy, and incredibly flavourful ways to take your beautiful spears to the next level…

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1. LEMONY ASPARAGUS + SPEEDY HARISSA TAHINI

This is a recipe that draws on all the above, then uses a couple of cupboard ingredients to take taste to the next level. As you know, I love serving vegetables as the centrepiece in recipes, whether that’s for small sharing plates, or main dishes. And this is a lovely little one to try.

We’re whipping up a quick harissa tahini base for the asparagus to sit upon, and it’s incredibly easy to do. I’d recommend making this before you cook your asparagus given how quickly they’ll be ready. Another suggestion here would be tahini yoghurt, if you fancy keeping things fresher and slightly less spicy. But please, as always, take this as inspiration and adapt it as you please…

HARISSA TAHINI

4 tbsp tahini

1-2 tsp harissa paste (depending on spice level)

1 garlic clove, minced,

1 lemon, juiced

1 tsp agave / honey

2 tbsp cold water

Salt + pepper

In a mixing bowl, add the tahini, harissa paste, minced garlic + lemon juice. Season with salt + pepper, then begin to whisk / mix together. Once the mixture stiffens add the cold water, whisking until the paste has loosened but remains creamy - you want it to safely coat the back of a spoon. Season to taste - a small squeeze of agave, honey, or something sweet could help balance the heat of the harissa and acidity of the lemon.

Once your asparagus is al dente, smoosh the tahini mix in the centre of a plate. Top with the spears, then garnish with fresh green herbs of your choice (I picked some mint from the garden, but parsley, coriander, or basil would work nicely). No need for extra harissa (despite me doing it here), and that’s you done! A great little addition to a dinner spread, or for a speedy lunch served with a slice of toast or simple salad.

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2. CREAMY BRAISED BUTTER BEANS + ASPARAGUS

If you’ve followed me on social media over the last few years, you’ll know how much I LOVE butter beans. Not only are they absolutely delicious when cooked correctly (see below how I like to do it), but they are also an incredible source of fibre and protein. Whilst I’d recommend using jarred (Bold Bean Co. are always my go to), beans from a tin are a fair bit cheaper and can still be transformed into a really flavourful recipe in in minimal time, and with minimal ingredients.

I cook a version of these beans for me and my partner, Angelica, once a week without fail. Sometimes with spinach or cabbage stirred through, other times with seasonal veg on top, like asparagus in this case. Make yourself a refreshing salad on the side, and serve with a slice of buttery toasted sourdough, and you’ve got a seriously satisfying, nourishing, and tasty plate for dinner.

INGREDIENTS (serves 2)

500g butter beans (+ their liquor)

1 small white onion

4 garlic cloves

1/2 red chilli (optional)

15g fresh basil (parsley works well too)

2 tbsp nutritional yeast

1 tsp miso paste

1 lemon (+ zest)

Large bunch of asparagus

Extra virgin olive oil, salt + pepper

To serve: parmesan (optional), side salad of choice + toast (sourdough or flatbread)

METHOD

1. Finely dice the onion, basil stalks, red chilli + garlic. Warm a glug of olive oil in a saucepan on a medium heat, then add the onions with a pinch of salt + allow to soften for 2-3 minutes. Add the basil stalks, chilli + garlic, frying until fragrant.

2. Add the butter beans (with their liquid if jarred, or with 1-2 tbsp of their liquid if tinned) + simmer on a medium-low heat for 5-10 minutes, adding a splash of water to loosen.

3. Trim the stalks of the asparagus, then boil in salted water until al dente (3-4 minutes).

4. Dissolve the miso paste in 1 tbsp of boiling water, then add to the beans with nutritional yeast, a grating of lemon zest + a handful of chopped basil.

5. Season the asparagus with salt, pepper, olive oil + lemon juice. Warm up your flatbreads, then spoon the beans onto a plate. Top with the asparagus, grated lemon zest + parmesan - then enjoy!

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3. SPRING-INSPIRED THAI GREEN NOODLE SOUP

If you ask me, soup season is for every season, and there’s no exception during sunnier spring and early summer days. All it means is that you want to be enjoying broths that are slightly lighter, and singing with brighter, greener, and bang in season veg. This idea forms the basis for the below - a delicious Thai Green Noodle Soup.

We make a speedy base with aromatics like garlic, ginger, fresh green herbs and more, before cooking it down and adding coconut milk and vegetable stock. Asparagus gets blanched, then sliced into strips. Then I like to serve with tender stem broccoli, crispy oyster mushrooms and carrot ribbons to keep things colourful, light, and bright. You can finish off your bowls however you wish - chilli crisp is essential for me, alongside spring onions and toasted sesame seeds.

This particular recipe proved very popular across social media, so I’m hoping you’ll love it too. And if you’ve already seen it (or made it), see this as a reminder to enjoy it again soon! As always, choose your toppings based upon what you’ve got in. Asparagus is highly recommended (given it is the focus of this week’s newsletter), but other than that it’s completely up to you.

INGREDIENTS (serves 2)

BASE

3 garlic cloves, minced

1 thumb-sized knob of fresh ginger, peeled + minced

1 bunch spring onion (use whites for broth/greens for topping)

1 lime

15g fresh mint

15g fresh coriander

100g spinach

1 tbsp peanut butter (optional)

1 tbsp soy sauce

1 tsp miso paste

1 tbsp agave syrup

400ml coconut milk

1 litre vegetable stock

TOPPINGS

1 carrot (spiralised or peeled into ribbons)

Bunch of asparagus (boiled until al dente then sliced at an angle into slivers)

100g tender stem broccoli (boiled until al dente)

Oyster mushrooms (fried in oil until crisp)

Noodles of choice

Chilli crisp, toasted sesame seeds + red chilli

METHOD

1. In a food processor/blender, add the garlic, ginger, fresh herbs + spinach. Add the peanut butter if using, miso paste + soy sauce, a grating of lime zest + agave. Add tbsp of water to help mix, then blend, adding another if needed.

2. In a large saucepan, warm 1 tbsp veg oil at a medium high heat. Pour in the thai green paste, cooking out for 5 mins, stirring well.

3. Add the coconut milk + vegetable stock, hen bring to a simmer + allow to cook for 5-10 minutes. Add more boiling water for more broth, seasoning to adjust as is required. Prior to serving, season with a squeeze of lime juice (adding this earlier will discolour the green broth).

4. Prepare your toppings - I spiralised the carrots, boiled the asparagus + broccoli until al dente then sliced into spears & fried the oyster mushrooms until crisp.

5. Cook your noodles, then place in a bowl. Top with ladles of the green broth, then add your toppings. Finish with spring onions, chilli oil, sesame seeds + enjoy!

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TAKE A DIP SEASON 3 UPDATE…

Last week saw the return of Take a Dip across social media, and we started the series off the only way we know how - by making a beautiful beetroot-based dip with creamy cannellini beans. I’m not sure I’ve ever made a prettier looking dip, and it tastes rather delicious too. Topped with toasted pine nuts and fresh dill, this one’s a treat. Instead of whacking the recipe here, I’ll add it separately to another post soon - just so I don’t OVERWHELM you with too many tasty recipes in one go.

For Episode 2, we whipped up this very tasty roasted carrot and butter bean number. Just look how beautiful she is! The star of the show is the humble carrot, alongside an ingredient we met earlier - the wonderful butter bean. If you can find carrots with their tops like I did, a speedy carrot top salsa is a great way of garnishing the dip . Again, I’ll pop this recipe up on my Substack feed so you can access it as and when you need!

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THIS WEEK ON ALFIE COOKS…

With the weather warming up, we kicked off the week with a delicious BBQ Broccoli recipe, served on a garlic yoghurt, then finished with a charred lemon and spring onion salsa. This recipe was developed as part of my partnership with Weber, who are of course the masters of all things barbecues and grills. Cooking your vegetables on the grill, and enjoying al fresco is something I always look forward to once the sun comes out. I would highly recommend enjoying your broccoli like this, as the bbq char really brings a beautiful smokiness to proceedings. Who knew you could roast garlic on the bbq, and toast your pine nuts too!

We also made some very tasty CRISPY BANG BANG CAULIFLOWER. If you didn’t already know, cauliflower is one of my absolute favourite vegetables, and it never fails to surprise me just how creative you can get with it. A perfectly indulgent little snack, especially when dunked in my spicy spring onion mayo. All the details can be found on my Instagram, and will be uploaded here in due course too.

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WHAT ELSE…

This week, one of my good friends Natalia Rudin (@natsnourishments) celebrated the launch of her debut cookbook, Cooking Fast and Slow. It’s a book filled with beautiful, plant-forward recipes that are tailor made for your time preferences. A huge congratulations to Nat on all her hard work, and such a huge moment in her career.

I know I said last week I’d have a rather large life update to share with you. Hold onto your hats, because all will become clear next week I promise. I can’t wait to share it with you all!

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NEXT TIME…

Next week, I’ll be sharing a rather large life update, and walking you all the way through it. There will of course be some exciting new recipes to share alongside, plus a whole load more to get your teeth stuck into.

But for now, take it easy, have a wonderful weekend, and I’ll speak to you all soon.

Alfie x