This refreshing, vibrant vegetable is composed of a spear and a tip, and comes in either a green or white form. Both types of asparagus can be enjoyed cooked or shaved into thin strips when raw for use in salads.
A refreshing summer salad of asparagus, samphire, broadbeans and clams served with a cider vinegar reduction and fresh chervil.
Seasonal asparagus and wild garlic served with poached egg and rich hollandaise sauce.
A perfect option for vegetarians. Warm asparagus finished with a soft poached egg with a garlic and herb based mayonnaise.
An easy lunch or snack dish using Castello Creamy White Cheese
Fresh, crisp asparagus spears served with a classical hollandaise butter sauce.
Oven roasted fillet of sea bass served with asparagus and a basil butter sauce.
Carnaroli rice risotto with sliced asparagus served with pan-fried king prawns and asparagus tips, all finished with a spinach cream.
Fresh tagliatelle served with asparagus, spring vegetables, basil, rocket and parmesan
A green herb risotto made with asparagus, watercress and rocket.
English asparagus, simply cooked and served with soft polenta and a roasted pepper, basil, caper and olive oil sauce.