Roasted Asparagus, Tomato and Basil

750g asparagus
Half a jar of pitted black olives
Pack of small vine tomatoes
1 crushed clove of garlic
Basil
Olive oil and balsalmic vinegar

Method
Heat oven to 200°c.
Combine all ingredients in a roasting tin and pop in the oven until the tomato skins are just beginning to wrinkle. remove from oven.
Serve once it has cooked.
Serves 4

Asparagus Bruschetta

1 tub ricotta cheese
Half jar of sundried tomatoes
Half jar pitted black olives
1 lemon zest and juice
Parsley
1 baguette
500g asparagus (steamed)
Mozzarella cheese
Olive oil and balsalmic vinegar

Method
Heat the oven to 200°c.
Combine ricotta, tomatoes, olives, parsley, lemon peel and juice in a food processor.
Slice baguette.
Spread ricotta mixture onto slices.
Top with asparagus and slices of mozzarella. Pop in the oven until mozzarella is bubbling.
Remove and drizzle with oil and vinegarand serve immediately.

Asparagus Wrapped in Posh Bacon

500g asparagus, steamed (thin if possible)
8 slices of bacon

Method
Heat oven to 250°c.
Divide the asparagus between the slices of bacon.
Wrap the bundles of asparagus with the bacon.
Place in a roasting tin and pop in the oven until the bacon has begun to crisp.
Serve immediately.
Serves 4

Pasta with Asparagus, Procuitto, Garlic and Parsley

500g Asparagus
500g Pasta
Olive oil
2 crushed cloves of garlic
Proscuitto torn into pieces
Flat leaf parsley roughtly chopped

Method
Cook pasta and lightly steam the asparagus.
Heat oil, gently cook garlic.
Toss pasta, asparagus, procuitto and parsley into the garlic and oil.
Serves 4

Deep Fried Asparagus

500g Asparagus (thin if possible)
1 egg white
100g seasoned flour
Oil for deep frying
Lemon to garnish

Method
Heat oil in a large pan.
Toss asparagus in egg white and then the seasoned flour.
Carefully pop the asparagus into the hot oil.
Cook until lightly coloured.
Serve immediately with the lemon cut into wedges.
Serves 4

Asparagus Tart

250g shortcrust pastry
750g asparagus steamed
Knob of butter
1 small onion chopped
Half pint of double cream
4 eggs
Chives

Method
Heat oven to 200°c.
Line 8" tin with pastry, bake blind in oven for 20 minutes.
Trim asparagus, saving tips for decoration.
Gently fry onion in butter.
Mix cream and eggs together, add fried onion, asparagus ends and chives.
Pour into pastry case and arrange asparagus tips on top.
Pop in oven and bake for 30 minutes or until the filling is set
Serve hot or cold.

Asparagus Soup

750g Asparagus
Knob of butter
2 onions chopped
2.5 pints of stock
0.25 pint of single cream

Method
Chop the asparagus into chunks, saving the tips for decoraation.
Gently fry onion in butter until soft, add asparagus chunks and stock.
Gently simmer until asparagus is just tender.
Strain asparagus, saving the stock. Puree/liquidize asparagus, then add saved stock until desired consistancy is reached.
Add cream and check for seasoning. Sprinkle asparagus tips on top of the soup and server immediately.
Serves 4

Roast Asparagus

500g asparagus
Olive oil
Coarse sea salt

Method
Heat oven to 250°c.
Toss asparagus in oil, pop in oven for 10 minutes.
Serve with coarse sea salt sprinkled on top.
Serves 4