Our asparagus with lemon dressing is a simple side dish to try for your next summer barbecue with friends or family.
British asparagus season runs from mid-April to June, and although they're only around for a short time, we think they're worthy of showcasing in a whole range of recipes.
Put the lemon zest into a screw top jar, add the lemon juice, olive oil and pinch of sugar, then shake to mix.
Step 2
Half fill a frying pan with boiling salted water. Add the asparagus, then cover and simmer for 5min or until just tender.
Step 3
Remove the asparagus with a large draining spoon. If serving the asparagus cold, plunge it into a large bowl of iced water - this will help keep its bright green colour - then drain.
Step 4
To serve, arrange the asparagus in a concentric pattern in a large shallow bowl, with tips outwards and ends overlapping in the centre. Season -generously with salt and freshly ground black pepper and drizzle with the dressing.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
