It’s asparagus time!

TV chef Matt Tebbut serves up a winner with the best of British as the centrepiece

The British version of asparagus is absolutely the best on the planet but it’s a pretty short season and only available from May to July, so don’t delay. Not only does it taste awesome, but it’s also jam-packed with high levels of vitamins A and C, potassium, iron and calcium. When cooking, simplicity is the key, so why not try this lovely little recipe from celebrity chef Matt Tebbut.
Top tip: We’re sure you already know this, but remember to prepare asparagus simply snap off the woody ends wherever they naturally break and you’re good to go.


• 4 asparagus spears
• 100g ricotta
• juice of ½ lemon
• 2 spring onions
• 1tbsp chopped fresh mint leaves
• 1 small green chilli, chopped
• olive oil
• 1tbsp honey
• salt and pepper


Mix the ricotta with the lemon juice and a pinch of salt and black pepper. Set aside.
Cut the prepared asparagus into quarters and add to a large pan of boiling, salted water. Blanch for 2 minutes until just tender.
In a bowl, toss the asparagus with spring onions, mint, chilli and drizzle of olive oil.
Spread the ricotta onto a dish, drizzle over the honey and spoon over the vegetables.
Serve and enjoy!