Asparagus© Jonathan Page

Farm Chef writer Mary Ann-Beaty has come up with a way to make even more of a meal of asparagus with three different dressings. 

Asparagus does not need much and I usually serve it with a knob of butter and black pepper but here are three dressings if you fancy a change.

See also: Farm chef recipe: Lamb with balsamic reduction

Steam, poach or bake – drizzle with rapeseed oil and cook in the oven for approximately 10 minutes.

Preparation time 10 minutes

Lemon Dressing

  • 4 tbsp lemon juice
  • 1 tbsp rapeseed oil
  • 2 tsp honey
  • 1 garlic clove, crushed
  • 2 tsp apple vinegar (or malt)
  • ½ tsp black pepper

Mustard Dressing

  • 4 tbsp mayonnaise
  • 2 tbsp rapeseed oil
  • 2 tbsp white wine vinegar
  • 2 tsp Dijon mustard
  • Salt and pepper

Cheese Dressing

  • 3 tbsp rapeseed oil
  • 2 tbsp water
  • 3 tbsp lemon juice
  • 50g hard cheese such as Parmesan or Berkswell hard ewe’s milk cheese, coarsely grated or shaved with a vegetable peeler
  • Salt and pepper

Method

1. Mix all the ingredients and drizzle over hot asparagus.