Spring Asparagus

Spring Asparagus

Spring produce is finally here after a long winter and we are swooning over rhubarb, peas, and asparagus these days. As with all seasonal and local produce, you don’t need to do much when cooking and preparing it. This simple asparagus recipe is going to be a regular on your weekly roster and hardly takes 10 minutes to put together. The asparagus gets a quick sauté in olive oil with garlic and topped with lemon zest, nutty pumpkin seeds, and grated gruyere. Perfect alongside your favourite protein.


  • 1 bunch asparagus, woody ends removed
  • 2 Tbsp extra virgin olive oil, plus more to finish
  • salt and freshly cracked black pepper, to taste
  • 1 clove garlic, thinly sliced
  • 1 tsp lemon zest
  • grated gruyere cheese, to finish
  • handful toasted pumpkin seeds, to finish

Heat a medium-size sauté pan over medium heat. Add the olive oil to the pan and once it's glistening add the asparagus.

Season with salt and pepper to your preference.  

Add the garlic and toss well. Sauté until the asparagus is tender, but not mushy, about 4-5 minutes.

Transfer the asparagus to a serving dish and add the lemon zest on top.

Finish with a generous amount of grated gruyere cheese, pumpkin seeds., and a drizzle of olive oil. This dish looks beautiful served against a backdrop of our natural, pure linen tablecloths.

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