grilled asparagus & fried eggs with Parmesan flakes, obviously
asparagus risotto, which is worth the faff of making the risotto
this delightful quinoa, asparagus, pea & lemon salad
It's sneaky too, as it packs in courgettes and peas as well as asparagus. My toddler normally reserves an extra-special, extra-monstrous stink eye for the likes of courgette, but in soup form it goes down a treat. Especially with his own chunk of slightly crunchy, tangy Parmesan toast to dunk into it.
The small handful of peas serves to make the soup a little sweeter and more vibrantly green, without overpowering the flavour of the asparagus. If you wanted to turn this into a more substantial lunch, a poached egg plopped into the soup would do nicely.
Pots/pans to be washed up afterwards: 1
Prep time: 15 mins
Cooking time: 45 mins
For the soup
500 g asparagus, woody ends removed and chopped into 3 cm chunks, tips set aside
2 small courgettes, roughly chopped
1 leek, roughly chopped
1 white onion, chopped
1 small handful of peas, frozen or fresh
1.5 litres of chicken or vegetable stock
For the toast
8 slices of sourdough, rye or wholemeal bread
150 g grated Parmesan
Add the chopped asparagus stalks (not the tips), the peas and the stock, then simmer for 15 mins until the asparagus is soft. Season, then blend with a stick blender until completely smooth.
Add the asparagus tips and simmer for another 10-15 mins, until the tips are soft.
Serve the soup and toast immediately (though on a hot day you could also serve the soup cold with a spoonful of natural yoghurt and some lemon juice. But cold cheese toast? I wouldn't).