Farm Chef recipe: Three asparagus dressings

Farm Chef writer Mary Ann-Beaty has come up with a way to make even more of a meal of asparagus with three different dressings. 

Asparagus does not need much and I usually serve it with a knob of butter and black pepper but here are three dressings if you fancy a change.

See also: Farm chef recipe: Lamb with balsamic reduction

Steam, poach or bake – drizzle with rapeseed oil and cook in the oven for approximately 10 minutes.

Preparation time 10 minutes

Lemon Dressing

• 4 tbsp lemon juice
• 1 tbsp rapeseed oil
• 2 tsp honey
• 1 garlic clove, crushed
• 2 tsp apple vinegar (or malt)
• ½ tsp black pepper

Mustard Dressing

• 4 tbsp mayonnaise
• 2 tbsp rapeseed oil
• 2 tbsp white wine vinegar
• 2 tsp Dijon mustard
• Salt and pepper

Cheese Dressing

• 3 tbsp rapeseed oil
• 2 tbsp water
• 3 tbsp lemon juice
• 50g hard cheese such as Parmesan or Berkswell hard ewe’s milk cheese, coarsely grated or shaved with a vegetable peeler
• Salt and pepper

Method

1. Mix all the ingredients and drizzle over hot asparagus.