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Serves: 4
Asparagus season is upon us – out with foreign imports and in with glorious, verdant green British asparagus. Feast on it while the season is high – lay the spears in a wide-bottomed pan. Add a sprinkle of sea salt and enough boiling water just to cover. Boil for 3-4 minutes then drain, toss in melted butter and eat piping hot. Griddling asparagus adds something special to the flavour too – blanch the spears first then griddle over a high heat for a further few minutes.
Or, for a quick supper add asparagus to a classic carbonara. This recipe was originally in Sainsbury's magazine, written by the lovely Alice Hart. It's become a favourite here at the mag, it's quick and delicious.
What are your favourite asparagus recipes? Do tell us in the comments box.
When cooking with fatter asparagus spears, break off the wooden ends before cooking
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