Asparagus is a delicious perennial vegetable that delivers crops for up to twenty-five years if cared for correctly,' Rob ...

After the harvesting season has ended, leave the plants to continue growing and develop into ferns before cutting back ...

Editor  The first time Digger Anderson’s brother invited him to go asparagus hunting with him he wasn’t too wild about it. “I said, ‘I’ll go with you, ...

Coat the lower third of the asparagus spears with the sauce and sprinkle the eggs and chives over and around them. Serve. Roasted red peppers are sold at the deli counter. I transform them into a fast ...

Simmer over a gentle heat for about 90 minutes. Wash and peel the asparagus, cutting off the 'wooden' ends, and slice into pieces about 3 centimetres long. Rinse well once more to remove any ...

Set aside 2 spears of asparagus, cut to 10cm/4in, per tart. Cut the rest into 1cm/½in pieces. Preheat the oven to 180C/160C Fan/Gas 4. Roll the pastry to 4mm thick and cut into 11cm/4¼in circles ...

First peel each asparagus stalk from the tip to the cut end. Chop off the tips and set them aside, then cut the stalks into 1cm pieces. Melt the butter in a saucepan and sweat the shallot for ...