The asparagus personality

Zesty in a risotto, buttery with soft spuds, smug beside jammy eggs

& breathe.

Doesn’t everything feel just that little bit lighter? Lighter evenings, lighter food, lighter moods. At last!

And April brings with it Asparagus (wipes tear). Neatly bundled, tips taut and proud, standing to attention like they knew they’d be noticed. The kind of green that feels almost exaggerated after a long, grey stretch. A green that says, “We made it !!”. And so yes indeed, it becomes my personality in April.

Today I’ve got three ways for you that spotlight the spears:

~A risotto lifted with lots of lemon that toes the line between comfort and brightness.

~A simple, solo lunch where they’re glistening in olive oil, alongside jammy eggs on toasted rye.

~And for paid subscribers, there’s a spring, potatoey salad of sorts with soft buttery spuds and a charred spring onion & chive dip, tailor-made for Easter gatherings.

It’s happening

If you’re a new subscriber (hello!), you have access to all the recipes in the archive - have a mooch, have a taste, see what you think! A paid subscription is just £3.50 a month, or £35 for the year - less than your local coffee and more delicious in the long run! Paid subscribers get at least one bonus recipe every month, plus discounts from my favourite food, drink and lifestyle brands. But you’re also further supporting my writing. I love this space - this soft, scribbly corner that I look forward to writing and sharing with you every other week. Biggest thanks for being here!

Now onto the recipes !

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Asparagus & lemon risotto

Fresh and a little zesty, whilst still being comforting and cosy - the ideal weeknight dinner for rolling into spring. Peas also work very nicely in this - if you fancy throwing in a handful for a pop of sweetness - just do so when the asparagus goes in!

Feeds 2 | Takes 35 mins

Ingredients

2 tbsp olive oil, plus extra to serve

1 onion, finely diced

3 fat garlic cloves, roughly chopped

150g Arborio rice

700ml veg stock (approx. adjust if needed when cooking)

8 large asparagus spears, woody ends removed

The zest and juice of 1 large lemon

40g Parmesan, grated, plus extra to serve

A handful of fresh parsley, leaves finely chopped

A small knob of butter, for finishing (optional)

Toasted pine nuts, for garnish (optional)

Method

1. Add the stock to a saucepan and bring to a rolling boil. Add the asparagus to the pan and cook for 2 minutes until just tender. Remove with a slotted spoon and slice the stalks into rounds, leaving the tips whole - this will add a nice variety of textures to the risotto.

2. Heat two tablespoons of olive oil in a heavy, wide pan over a medium-low heat. Add the onion and gently cook for 8-10 minutes until shimmering and softened, stirring occasionally. Stir in the garlic and cook for 2 minutes until fragrant.

3. Add the rice to the pan, stir, and lightly toast for a few minutes until the grains turn translucent.

4. Add the hot stock, a ladleful at a time, stirring occasionally until it is absorbed and the rice is al dente - about 20 minutes. You’re looking for a consistency that’s creamy and slightly soupy, you don’t want anything too thick and stodgy - so give it time! and stir gently to release the starch. Adjust with more stock as needed to reach the right consistency.

5. Once the rice has absorbed most of the liquid, gently stir through all of the asparagus. Add the parmesan, parsley, and the zest and juice of ½ a lemon to start, then add more juice at the end if you’re a lemon lover. Swirl through a little knob of butter for a bit of extra indulgence, if you like, and season well with cracked black pepper and stir to combine.

6. Serve the risotto onto plates. Grate over extra parmesan, lemon zest, cracked black pepper and a drizzle of olive oil. For extra crunch, top with toasted pine nuts, if you like!

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Asparagus & jammy eggs on rye bread

A simple, slightly smug little lunch that feels far fancier than the effort it takes. Any bread will work, but I do love the nutty savoury-ness of rye bread. Perfect for spring solo-lunching during the week, or even a weekend brunch.

Feeds 1 | Takes 10 mins

Ingredients

4 asparagus spears, woody ends trimmed

2 eggs

1-2 slices of rye bread - i LOVE this one

1 tbsp fresh chives, finely chopped

A pinch of Maldon salt - their smoked sea salt works very well here

1 tbsp olive oil

A quick mustardy yogurt

1 tbsp greek yogurt

1 tsp wholegrain or dijon mustard

Method

1. Bring a saucepan of water to the boil. “Gently lower the eggs into the boiling water and cook for exactly 6½ minutes - this gives you set whites and perfectly jammy yolks. Once the eggs have 3 minutes to go, add the asparagus to the pot. Drain and plunge both the eggs and asparagus in a bowl of ice cold water - this will stop the eggs from cooking further and the asparagus to retain its vibrant green colour.

2. Toast the rye bread to your liking. Mix the yogurt and mustard together in a small bowl.

3. Peel the eggs and slice lengthways into quarters. Arrange them on top of the toasted rye and scatter with chives. Serve alongside the asparagus, drizzle with olive oil, and finish with Maldon salt, cracked black pepper, and a dollop of the mustardy yogurt.

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Asparagus, buttery potatoes, charred spring onion & chive dip

A level-up to the ordinary potato salad that’s ideal for BBQ spreads or the Easter feasting table, if you're going down the more buffet-style route. The potatoes are super soft and buttery, the asparagus tender - both slathered into a charred spring onion and chive dip for a smoky yet creamy finish.

Feeds 4 as a side, 2-3 as a main | Take 35 mins

Ingredients