Make the most of the British asparagus season with these fantastic recipes from our favourite cooks and chefs.
Nutritious, delicious and one of our favourite vegetable delicacies, the English asparagus season starts around 23rd April (St George's Day) and is sadly, fleetingly short, ending on Summer Solstice on 21st June. With plenty of sun, which we've already had, May is when the season is in full swing and you can expect to find asparagus in your local supermarket. Our preferred method of cooking is roasting the spears as this can enhance the nutty flavours and you'll get a bit of natural crunch too. However, fresh English asparagus is delicious whatever way you choose to prepare it.
If you haven’t yet embraced the asparagus season, now is your moment with these top recipes, taken from some of our favourite food writers and bloggers.
British Asparagus has teamed up with Francesco Mattana (our_cookingjourney), an Italian chef and author of Eat Like A Sardinian, Live to 100. The recipe is a type of risotto made with asparagus and pancetta cooked with fregola (a type of pasta) in vegetable stock, using all the asparagus from the base to the spear. Finish off with lots of grated pecorino.
ASPARAGUS IN FILO WITH MINT & FETA by Borough Chef
Borough Chef's Instagram feed is the place to head for seasonal recipe inspiration and their page is full of interesting ideas for asparagus. This one caught our eye and it's something you can get kids to help with. The filo adds some nice crunch to the asparagus and it's super easy to make. Once cooked drizzle over some honey and serve on the whipped feta and mint.
This recipe first appeared in Ottolenghi's Simple and is a seasoned GWG favourite. Since then, Cookbooks On Repeat has tweaked it a little. Note that the asparagus spears are dry fried which gives them a smoky flavour and then by adding the dressing post fry, the spears will absorb the liquid ever more readily. The crunch of the almonds toasted in brown butter, a few capers to add some acidity and a squeeze of lemon, this is a dish fit for a king.
You couldn’t really find a better way to eat asparagus than like this: griddled, then served with a dollop of aoli, some lemon and a hunk of crusty bread. The perfect early summer lunch.
A twist on the traditional boiled eggs and soldiers that will transform your breakfast into something extraordinary. It’s a truly winning flavour combination that will have the kids shovelling down their greens too.
ASPARAGUS & SPRING ONION OMELETTE by Julius Roberts
This is a delicious herby asparagus, spring onion and lemon omelette. As Julius says, it makes a great breakfast that pops. It's so simple to make and, all we need ask, is what are you waiting for? Breakfast on Sunday sorted.
Making the best of British spring’s most seasonal produce, this makes a wonderful light lunch or quick Sunday night dinner. We’ll definitely be adding in the goats cheese, which compliments the fresh flavours of wild garlic and asparagus beautifully.
FAQs: English Asparagus
When is English asparagus in season?
The season is short and highly anticipated, typically running from late April through to June, often ending around the summer solstice.
Why is English asparagus considered special?
Its freshness is key. Much of it is harvested and eaten within a day or two, giving it a sweeter, ???? delicate flavour than imported varieties.
Why does the season only last eight weeks?
Asparagus is a labour-intensive crop that can only be harvested for a limited window each year to protect future growth, hence its rarity and appeal.
What does asparagus taste like?
It has a fresh, grassy, slightly nutty flavour. When in season, it’s naturally sweet and doesn’t need much added to it.
How do you choose the best asparagus?
Look for firm, straight stalks with tightly closed tips. Avoid anything limp, dry, or starting to flower.
How should asparagus be stored?
Ideally, eat it as soon as possible. If needed, keep it in the fridge with the ends wrapped in damp kitchen paper or standing upright in a little water.
Do you need to peel asparagus?
No, fresh, in-season English asparagus is tender. Simply snap or trim off the woody ends before cooking.
What are the best ways to cook asparagus?
Simple methods work best:
Steaming or boiling
Roasting
Grilling or pan-frying
It can even be shaved raw into salads.
How long should you cook it for?
Very briefly, if you're steaming it:
2 to 4 minutes for thinner spear
4 to 6 minutes for thicker ones
It should be tender but still have a slight bite.
What flavours go well with asparagus?
Keep it light and seasonal. Classic pairings include:
Lemon juice and butter
Olive oil and herbs
Eggs, cheese, or nuts
The goal is to enhance, not overpower, its natural flavour.
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