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Petunjuk

CHEESY GARLIC ASPARAGUS

Serves 4

Preheat the oven to 220°C/200°C fan/gas mark 7. Lightly grease a baking tray with oil or cooking spray. Snap any woody ends off 500g asparagus and arrange the asparagus on the prepared baking tray. In a small bowl, stir together 3 tbsp olive oil, 4 crushed garlic cloves and some salt and pepper. Drizzle over the asparagus and toss to coat. Bake for 10-12 minutes until just barely tender. Top with 150g grated Mozzarella. Place under a hot grill for 4-5 minutes until the cheese is bubbling and golden. Serve immediately.

CREAMY CHICKEN AND ASPARAGUS PASTA

Serves 4

Snap any woody ends off 1 bunch of asparagus and chop into 3cm lengths. Bring a large pan of salted water to a boil and cook 300g penne according to package instructions. During the last five minutes of cooking, add the asparagus to the water. Drain well and set aside. Heat 1 tbsp olive oil in a pan over a medium-high heat. Add 3 chopped chicken fillets and brown on all sides. Reduce the heat to medium. Add 3 crushed garlic cloves, 1 tsp dried basil,

1 tsp dried oregano and a pinch of dried chilli flakes and cook for two minutes. Add 120ml chicken stock, 60ml milk, 120g soft cream cheese and 20g grated Parmesan. Stir until well combined and cook until the chicken is completely cooked throughout and the cream cheese is melted. Stir in the cooked pasta and asparagus. Add salt and pepper to taste and serve topped with extra Parmesan.

SOFT BOILED EGGS WITH ASPARAGUS SOLDIERS

Serves 4

Snap any woody ends off 20 spears of asparagus. Bring a pan of salted water to a boil. Lower in 4 eggs and the asparagus and simmer for 4-5 minutes. Drain the asparagus well and divide the spears between two warm plates. Transfer the eggs to egg cups and put them on the plates with the asparagus. Remove the tops of the eggs to expose the runny yolks. Add a knob of butter and some salt and pepper to each yolk. Dip in the asparagus as you eat, adding more butter and seasoning as desired.