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Make the most of this seasonal star with these light and delicious recipes. Asparagus is super versatile. They can be enjoyed as raw with some of your favourite dips, or grilled, stir-fried, blanched, steamed or baked. If your green asparagus is young and the spears are slim, all you need to do just give it a good wash before cooking and trim the very ends. With larger and thicker green asparagus, you can break these off. There's a natural breaking point between the woody end and the tender stalk. I usually just slice off 1.5cm from the bottom. The skin of white asparagus can taste very bitter and fibrous, so make sure to peel it off completely before cooking.

1. Asparagus Baton Bread with Sesame Seeds

   Crisp crust with a moist and soft interior, this is an interesting and a perfect spring bread recipe, especially with asparagus season in full swing.

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Dried figs, cinnamon, turmeric and black tea provide exciting flavours for this no-knead bread. The crust is wonderfully crispy, the crumb moist, chewy and airy.
No-knead bread uses a very long fermentation time (16-24 hours) instead of kneading to form the gluten strands that give the bread its texture. The dough of no knead bread is typically very wet, sticky and messy. So when you shape the dough, it doesn't have to be perfectly round or oval. You can bake the bread in a Dutch oven or directly on a baking stone.

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This delicious strawberry asparagus salad brings together favourite flavours of the season, with a nice tangy white wine dressing, toasted pine nuts, mint and Feta. All these ingredients get along beautifully and super healthy, packed with vitamins and essential nutrients, gluten free, keto and low in calories. White wine vinegar is more mellow and it's perfect for the delicate asparagus and strawberries.

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Infused with cinnamon, ginger, cardamom, and nutmeg, this spiced chai banana bread is moist and flavourful. The warming spices work really well together and are a good contrast with the sweetness of the banana. The white chocolate topping with extra banana chips and ginger makes it even more indulgent and irresistible, though entirely optional.

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The usual preparation of white asparagus is usually simmered in water or steamed and served with hollandaise sauce or/and butter. Here we are going to try pan-frying them until beautifully charred and tender but still al dente. It tastes fabulous with a herby tahini sauce.
Unlike their green and purple counterparts, white asparagus are pale from end to tip because they are grown underground. White asparagus must always be peeled, thin or thick, or else they will be bitter and stringy.

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This dish is a delicious and fuss-free way to showcase this spring's favourite veggie. The green asparagus still retains its texture and flavour, but it's enveloped in a rich, creamy, cheesy custard-like sauce. It's is surprisingly simple with a very short list of ingredients, but so flavourful and decadent. Use medium asparagus for this recipe, as delicate, thin spears will overcook. Mascarpone has 55% fat, if it is too rich for you, then substitute with ricotta or crème fraîche.

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Beef bourguignon (aka beef Burgundy) is a traditional French dish of slow cooked beef in a red wine sauce, with pearl onions, button mushrooms and bacon lardons. It's traditionally named from the Burgundy region in France, where it originated. It’s cooked until the meat is falling apart, and the wine-rich gravy thickens slightly to coat the meat.
This version from Colin Fassnidge via DELICIOUS uses the same beef bourguignon flavour on beef short ribs to upgrade this timeless stew. Beef ribs Bourguignon is always better the next day or even a few days later. It really needs time to mature and have the flavours marry together. Serve with some crusty bread to mop up all the sauce or over some creamy polenta or mashed potatoes, and of course a glass of red Burgundy!

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This delicious, satisfying lettuce salad highlights frisée lettuce with soft-boiled eggs and croutons made with wild garlic soda bread. Pairing with a warm bacon vinaigrette, which works fabulously with pleasantly bitter, peppery curly endive leaves and runny yolks. Instead of croutons, you can use nuts, seeds or some roasted potatoes if you want to use up some leftover.

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Pamper your family and friends with these delicious savoury rolls made with on-hand ingredients from your pantry and a chive sour cream filling. These little buns are not only perfect for brunch but alongside soup, salads and so many other dishes. These are best eaten on the day, so invite everyone around. They may look complicated but actually are very easy. If you don’t have the exact size pan for baking you can always just use something similar, a rectangular baking dish would work too.

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Are you looking for a way to elevate your side dishes and impress your guests? Here is a starter or side dish full of flavour where the humble carrot takes centre stage. Substitute cilantro with other herbs such as parsley, fennel fronds, or dill.
Panch Phoron (or panch phoran), literally means “five spices”, is a delicious Indian spice blend of cumin, fenugreek, brown mustard seeds, fennel and nigella seeds. Raita is a creamy Indian condiment made with yoghurt, vegetables, herbs and spices.

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The delicate white fish works amazingly well with the earthy, subtly sweet and nutty flavour of the traditionally cured prosciutto. You can substitute with Serrano ham or even smoky bacon. I used cod, but any other white fish (hake, cod or haddock) would work too. The loin of fish is much better in this recipe because it is much more uniform in thickness. I didn't salt the fish because there's enough salt in prosciutto.

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These glossy carrot coins, flavoured with strong coffee, Kahlúa, honey, balsamic and chilli pepper flakes, and topped with a sprinkling of chopped mint leaves and toasted salted hazelnuts, are pretty enough for a special meal. Coffee and carrot-- an unexpected combination that works. The smokiness of the coffee works great with the sweetness of the carrots and honey, creating a spectacular side that goes great with burgers, casseroles or some grilled chicken. Use other herbs (parsley, dill or thyme) if you don't appreciate mint. You might need to keep an eye out for those big fat carrots for this recipe.