4 Must Try Asparagus Recipes This Spring – Monty Booch

Ingredients

• 1 bunch fresh asparagus, trimmed (about 300g)
• 30ml olive oil
• 3g sea salt (about ½ teaspoon)
• 1g black pepper (about ¼ teaspoon)
• 25g grated Parmesan cheese
• 1 lemon, zest and juice
• 1 bunch asparagus, trimmed (about 300g)
• Salt and pepper to taste
• 120g arugula or mixed greens (about 4 packed cups)
• 1 ball burrata cheese (about 125g)
• 35g toasted pine nuts (about ¼ cup)
• Balsamic glaze for drizzling
• 1 bunch of asparagus, cut into 2–3cm pieces (about 300g)
• 200g Arborio rice (about 1 cup)
• 75g diced onion (about ½ cup)
• 100g sliced mushrooms (about 1 cup — cremini or shiitake work beautifully)
• 1 litre vegetable broth, warmed (about 4 cups)
• 120ml white wine (optional)
• 30g butter (about 2 tablespoons)
• 50g grated Parmesan cheese
• 1 sheet ready-rolled puff pastry (about 250g)
• 150g feta cheese, crumbled
• 1 tablespoon (15ml) olive oil
• 1 teaspoon lemon zest
• 1 egg, beaten (for brushing)
• Freshly ground black pepper, to taste
• Optional: a few sprigs of fresh thyme