An easy recipe for Asparagus and Cheese Muffins. And a zingy Asparagus, Rocket, Pea and Bean Salad that brings April's seasonal greens together. Courtesy of British Asparagus
Makes 12 large muffins
12 spears of British asparagus
400g self-raising flour
200g Cheshire cheese, cut into small cubes
1 small bunch chives snipped into pieces
100ml plain yogurt
1tsp English mustard
Salt and freshly ground black pepper
Preheat the oven to 200°C/gas 6 and line a 12-hole muffin tin with cases.
Cut the asparagus stems into small pieces, about 1cm in length, leaving the tips a little longer. Blanch in boiling water for a couple of minutes. Drain and refresh under cold running water, separating the tips from the pieces of stem.
In a large bowl, mix the flour with the cubes of cheese.
Melt the butter and pour into a jug. Stir through the chives, milk, yogurt, mustard and eggs. Mix well until combined and season generously with salt and pepper.
Gently fold the wet ingredients into the flour and cheese, and stir through the asparagus stems. Be careful not to over-mix. Stop as soon as the mixture is combined.
Spoon the mixture evenly between the muffin cases and push an asparagus tip into the middle of each. Bake in the oven for 25-30 minutes until golden. Best eaten hot out of the oven, spread with a little cold butter.
Warm Asparagus, Rocket, Pea and Bean Salad with Lemon and Mustard Dressing
450g British asparagus
175g shelled young peas
175g shelled young broad beans
4 tbsp olive oil
Juice of half a lemon
1 tbsp wholegrain mustard
½ tsp runny honey
Freshly ground black pepper
Clean the asparagus, trim any white ends and peel with a vegetable peeler if necessary.
Blanch the asparagus, peas and beans in a pan of boiling water for 2 minutes or until just tender.
Place olive oil, lemon juice, mustard, honey and seasoning in a screw top jar and shake well until combined.
Drain the vegetables and toss in the dressing while they are still warm. Serve on a bed of rocket leaves.