Nothing can beat the fresh British spears that appear in spring. To be honest you can give it the simplest treatment: simmered until just done, drained and served with melted butter but if you want to make a special brunch this spring try one of these recipes inspired by Trine Hahnemann book Open Sandwiches.
Try cooking the asparagus standing up in a tall pan so the thick stems are submerged in the water and the tips get gently steamed.
Cottage cheese, peas, asparagus and chives
Ingredients
5 asparagus spears
200g peas or soya beans
400g cottage cheese
A handful of chopped chives
1-2tbsp lemon juice
Sea salt flakes and pepper
4 slices of rye bread
Salted butter
Prepare the asparagus by snapping off the thick stems and taking off any of the fibrous triangles up the stem. Place everything in a large mixing bowl and season with lemon juice salt and pepper. Lightly butter the rye bread and spread the cottage cheese mixture before sprinkling with fresh chives and plenty of pepper.
Poached egg, asparagus and avocado
Ingredients
6 asparagus spears
sea salt
2 avocados
4 slices of rye bread
salted butter
4 eggs
A dash or two of green pepper tabasco sauce
Prepare and blanch the asparagus in salted water for 1 minute then slice lengthways and leave to cool down. Butter the rye bread and place the asparagus on the bread followed by slices of avocado. Poach the eggs and place on top of each sandwich and sprinkle with some herbs.