More ways with Asparagus

Asparagus and halloumi pasta

Bring a pan of water to boil and cook pasta as per packet instructions, allowing 75g per person as a main course. As it cooks, pour a generous splash of olive oil into a large frying pan. Add chopped asparagus, three spears per person, together with 50g per person of diced halloumi. Fry gently for a few minutes so the asparagus turns a brighter green and the halloumi is gently browned. Toss together with the cooked pasta and squeeze over lemon juice. Finish with grated Parmesan and fresh basil.

Chargrilled asparagus on sourdough with cheat’s avo-hollandaise

Chargrill asparagus under a hot grill for a few minutes or until just charred. Toast the sourdough, then brush with olive oil and rub with a clove of garlic. Add the asparagus, a poached egg and a quick cheat’s avocado Hollandaise made by simply blending fresh avocado with a squeeze of lemon and enough hot water to create a smooth consistency. Add seasoning and then pour over the toast.