For a simple lunch, or a slightly complicated breakfast, try your simmered asparagus with a poached egg and polenta, as Bruce Poole does. Yotam Ottolenghi’s roasted asparagus with pine nuts and sourdough crumbs. Photograph: Louise Hagger/The GuardianYou can, of course, grill asparagus spears on a barbecue, but this will require your unwavering attention, otherwise they will burn or fall through the bars, or both. If you can imagine asparagus season extending into cold soup season, Tom Hunt’s chilled almond and asparagus soup is made with asparagus ends only. Lastly, sushi is one possible use for your reserved asparagus tips.

Source: The Guardian May 13, 2021 12:33 UTC