Asparagus is a wonderful spring vegetable and considered to be one of the delicacies of the vegetable world. It’s good grilled and roasted, fried with exotic spices, with pasta and lasagne, in omelettes and soups. Fresh, crispy green shoots look exceptional in this elegant French quiche and their nutty flavour comes perfectly with the sweetness of roasted pepper semi-confit and savoury custard-based filling.  It is a perfect springtime appetizer, makes delicious light lunch. Find the recipe here…

Green asparagus is a wonderful vegetable – crisp, sweet, delicate and versatile. This is the most common kind of asparagus and available year-round in supermarkets. But now we are at the peak of the season, therefore, should choose and eat only local British asparagus which by the way is considered to be the best and most delicious. Fresh green asparagus can be cooked, roasted, grilled, sautéed, steamed and served with butter or Hollandaise sauce. When you can’t bear to eat it whole, make this delicious silky amazingly green French soup Crème d’Asperges Vertes. Find the recipe here...