In season now: asparagus

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“Let there be seasons,” said the poet Anne Sexton, “so that our tongues will be rich in asparagus and limes.”

We couldn’t agree more and, happily, asparagus is now in season. It’s perfect for any occasion, from a light snack to an indulgent breakfast.

Wrap asparagus spears in prosciutto and drizzle with olive oil. Roast for 5 minutes, and serve with boiled eggs, Parmesan shavings and toasted baguette. For a vegetarian option, replace the prosciutto with roasted tomatoes.

Sound good? Get your hands on some delicious, locally grown asparagus at Woolworths now.

More ideas with asparagus:

The fluffiest asparagus soufflé omelette

Get the recipe here.

Asparagus-and-feta tart

Get the recipe here.