Delicious Seasonal Asparagus Recipes from Peter Sidwell

Bring a large pan of salted water to the boil and cook the spaghetti for nine minutes, or until al dente. While the pasta is cooking, separate the eggs and place the yolks into a bowl. Add half of the grated Parmesan to the yolks and stir together to create a rich, creamy base for the sauce.

Snap the woody ends off the asparagus – where it naturally breaks is where it’s tender. Heat a shallow pan on a low heat and add the garlic and olive oil, allowing the flavours to gently infuse for two minutes. Stir in the butter and let it melt into the garlicky oil.

Just before draining the pasta, save a ladleful of the cooking water in a bowl and let it cool for two minutes. Then, stir it into the egg and cheese mixture to help create a silky sauce. Drop the asparagus into the pasta water and cook for three minutes, then lift it out and set aside. Squeeze the lemon juice into the buttery garlic pan and let it all melt together beautifully.

Using tongs, lift the pasta straight from the water into the pan with the butter sauce – this helps the sauce cling to the pasta. Pour in the egg, cheese, and pasta water mixture and stir quickly to coat the pasta, adding the asparagus back into the pan. Finish with plenty of freshly grated Parmesan, a good twist of black pepper, and serve immediately. This is simple, comforting food at its best—quick, fresh, and absolutely delicious. Perfect for a midweek treat or a weekend indulgence!

Place the flour, yeast, salt, and water into a bowl and mix together with your hand. Once it forms a ball of dough, lift it out of the bowl and transfer it onto a lightly floured work surface. Knead for five to 10 minutes until smooth and stretchy, then return to the mixing bowl, cover, and leave to prove until doubled in size.

Once the dough is ready, divide it into four equal portions and roll them out into round flatbreads. Preheat a cast iron pan with a lid. Fold each flatbread in half, lift it, and place it into the hot pan. As soon as the bread is in the pan, unfold it and start adding the toppings. Spread a quarter of the mascarpone over the flatbread, then lay three rashers of smoked bacon on top. Season with black pepper and drizzle with a little extra virgin olive oil. Put the lid on the pan and cook for two to three minutes.

Meanwhile, peel the asparagus into ribbons and season with salt, pepper, lemon juice, and a drizzle of olive oil. Mix together, ready to top the flatbreads once cooked. Use a blowtorch to finish the flatbread before removing it from the pan and adding the asparagus ribbons. Finally, sprinkle with freshly grated Parmesan and serve.

Pour the oil onto a plate and add the fresh thyme and chopped garlic. Season the oil with salt and pepper, then place the chicken breasts into the oil and leave to marinate for 10 minutes.

Preheat a non-stick frying pan and add the chicken breasts. Cook for six to seven minutes on each side. When you turn the chicken over, add the butter, white wine, an extra crushed garlic clove, and a sprig of thyme. This will enhance the dish with even more flavour. Meanwhile, snap the asparagus in half—where it naturally breaks is where it’s most tender. Add the asparagus tops to the pan with the chicken and continue to cook.

To make the pesto, place the crushed garlic clove into a pestle and mortar with the hazelnuts and grind together. Add the chopped parsley, tarragon, and fresh thyme. Grate in the Parmesan and squeeze in the lemon juice. Pour in the oil and stir together. Taste and season as needed. Once the chicken is cooked, spoon some of the pesto over the top and serve. Any leftover pesto will keep in the fridge for up to two weeks and is delicious stirred through pasta for a quick and easy supper.