Asparagus is one of the few vegetables that has managed to brand itself as worthy of centre stage. Indeed, in Germany, where we currently live, “Spargelzeit” (Asparagus season) is a much celebrated time of year.

I call this “Pick-n-mix” as we simply put all of the ingredients on the table and allow people to help themselves. We tend to use green asparagus, but white is fine too, if you are that way inclined.

Ingredients

• Enough asparagus spears for everyone – roast these in the oven for approx. 10 mins at 220°C (425°F) or blanch for a minute and fry in butter.
• Enough new potatoes for everyone – boil and serve with lots of butter and salt.

Optional Pick-n-mix Constituents

Pick as many or as few of these as you feel you need and let your guests pick!

• Serrano ham -> Crisp it up for a few minutes and serve warm.
• Boiled or poached eggs (see: How to poach eggs in advance)
• Butter, lemon juice and more eggs for Hollandaise (see: The Food Lab: How To Make 1-Minute Hollandaise)
• White wine vinegar, sugar (brown or white), whole grain mustard, salt, pepper & olive oil for Dressing (e.g. this recipe). My only advice here would be to stay clear of honey-based dressings which may give a weird taste.
• Lemon wedges (to taste)

How to:

Ham, eggs and dressing can all be made in advance.
Boil your potatoes.
Hollandaise is best made relatively fresh.
Roast / prepare your asparagus as suggested above.

Serve family style.

Other ideas:

• Asparagus, beans & rocket (Anne Sijmonsbergen)