Asparagus Pesto

White Asparagus (or green) - A recipe Collection to get the best of the seriously short season.

 A Celebration of White Asparagus:  My Recipe CollectionOr, what I've learnt about the white stuff since living in The Netherlands.  Or, I really have tried my best to integrate, even in the kitchen.  Or, If you can't beat them join them....more

Roasted Asparagus and Sun Dried Tomato Frittata

Easter dinner is more like Easter brunch at my house. I’ve probably mentioned it before, but I’ve got a small family. It’s just my immediate family, so making a big dinner for Easter each year can be somewhat daunting....more

An Easy and Cheesy Side Dish

Asparagus and Parmesan CheeseI don't like eating the same things over and over. I truly use recipes I find and pin on Pinterest as inspiration in my kitchen. I found this recipe and was excited to try it. I'm shooting for different but I'm also aiming at healthier recipes as well....more

Spring Canapés with Parmesan, Fresh Radish & Asparagus ‘Custard’

Photo credit: Nancy Anne HarbordAnother spring recipe for you readers.And another way for me to get through the huge bunch of asparagus I bought this week. Even better, this recipe calls for the asparagus wood – the fibrous ends that you snap off and leave to rot in the back of your fridge. If you’re anything like me!...more

Whole Grain Oat & Yoghurt ‘Risotto’ with Asparagus, Broad Beans & Parmesan

Photo credit: Nancy Anne Harbord...more

The Greatest Carbonara Recipe

The Greatest Carbonara Recipe   ...more

Strawberry and Asparagus Salad

Cautious Cook or Fearless Foodie? This recipe sorts out the men from the boys!

Probably, I should just call this an omelette.  That's what I thought when I started typing up the recipe.  It felt a bit pretentious to call it a 'frittata'.  After a wee bit of thought though, I decided it is ok to all it by it's Italian name. Why?  Well, it has parmesan..... so that's a good reason, and, the way it is cooked is more frittata than omelette in that it needs to be flipped - don't be scared, it's fun!  Or, for the more cautious cook, you can take the sensible (but boring) option of putting it under the grill....more