Meldreth Matters, June 2021

In Praise Of … … Asparagus This month we showcase asparagus; its season runs from as early as May until the end of June. Asparagus is a fabulous healthy and seasonal vegetable, being rich in B vitamins and antioxidants like Vitamin A, C and E. The arrival of asparagus marks a change in the year, yes, it's luxury, but the home-grown stuff will only be with us for a short while.

When buying asparagus, first look for freshness since stale asparagus is bitter. Look for spears of an even size and try to cook them as soon as you purchase them as it gives a better flavour. There's nothing mysterious about cooking the perfect fresh asparagus. Just boil it in shallow water like any other vegetable, or steam and served with butter or hollandaise sauce.

Here are four recipes to celebrate asparagus in all its glory. Enjoy.

Roasted Asparagus with Lemon and Parmesan Cooking Time 20 min 180 °C/Gas 4 Ingredients 12 Asparagus stalks 1 lemon zested, ½ lemon juice 25g grated parmesan 1 tablespoon olive oil Salt and pepper Method Peel the stalks of the asparagus, place on a baking tray, sprinkle with lemon zest, olive oil and salt and paper. Roast for 20min until soft and golden. Sprinkle with parmesan and lemon juice to serve. Goes well with: any spring lamb dish.

Asparagus with Risotto Verde Cooking time 35mins. Serves 4 Ingredients 2 tablespoons olive oil 150g frozen peas, 250g spinach and 8 stalks of asparagus ends trimmed.

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