Celebrating Asparagus Season – The Green Glory is Back!

Whether you grow it, pick it up from your local market or get it in your weekly veg box, asparagus deserves to be celebrated properly – not just boiled to death or shoved on the side of a plate. This is the time to get a bit decadent.

Once a year, I like to treat myself to a proper asparagus breakfast – my own twist on Eggs Benedict. It’s indulgent, comforting and full of springiness (thats a word now!). Here’s how I do it:

• Toasted Sourdough

• Chunky, proper ham – the best I can lay my hands on

• Steamed asparagus spears – just tender, still bright

• A perfectly poached egg or two

• And a glorious cheaty hollandaise, which I picked up from Hugh Fearnley-Whittingstall’s River Cottage Veg Everyday

His ‘cheaty hollandaise’ is genius – just melt 150g of butter and whisk it into a single egg yolk (off the heat - give it a minute for the butter to cool slightly first!), bit by bit, until it thickens to a loose mayo-like sauce. Then add a good squeeze of lemon (or two, I like mine really lemony), salt and pepper. Done. Pour it all over and tuck in. I couldn't find the recipe on the River Cottage website, but it's here (along with some other cracking asparagus ideas) if you want a snoop.

But asparagus isn't just for fancy breakfasts. It’s made for sharing too. The minute the first barbecue invite goes out, I start pestering my oldest friend to bring her signature spring salad. It’s a Yotam Ottolenghi stunner – full of greens, beans, and herbs. Totally fresh, completely addictive. Find the recipe here and thank me (and her) later.

And honestly? You don’t have to get cheffy about it. Some days I just soft-boil a couple of eggs, chuck some spears in a pan, and call it done. Asparagus and dippy eggs – can’t beat it.

So however you like yours – grilled, dipped, smothered in sauce, or tossed in a salad – make the most of the season while it lasts.
It’ll be gone before you know it.

Written by Jo @ Produced in Kent