Asparagus is very hard to get a glut of, because it’s only in season for around 8 weeks every year. But if you do have any leftovers, here are some nice recipes to use it up. The spears can be steamed or roasted or grilled, and is mostly eaten during spring. It’s good with vegan Hollandaise sauce. Warmed Asparagus & Lettuce (Delicious Magazine) is a nice seasonal recipe with mushroom stock, served with crusty bread.
Creamy Lemon Asparagus Pasta (Rainbow Plant Life) is bursting with fresh flavours, with a citrus olive sauce. A take on Spaghetti al Limone.
Spring Potato Salad with Asparagus & Peas (Crowded Kitchen) has refreshing radishes and a lemon dill vinaigrette. Easy to make, and ready in 30 minutes.
Creamy Asparagus Pea Soup (Crowded Kitchen) needs no cream, thanks to potatoes. It also features leeks, spinach and dill, and is ready in 45 minutes.
