麻豆约拍

Asparagus with cottage cheese on rye crackers

• 1 tub of cottage cheese
• 1 bunch asparagus
• 6 rye crackers
• Salt and pepper.
• Oil to cook

Anna says: "If roasting, get them lightly golden brown, it's best to judge by colour instead of time. Put your pan on the heat and leave it for a few minutes to ensure the pan is hot. Peel the skin off your asparagus and toss the spears in some oil and place in the pan, remember to shake the pan to move your asparagus around. Roasting your asparagus can actually be better for its nutritional value as you can lose nutrients if you boil it in water. Serve it with goats curd or cream cheese on some wholegrain bread or with some rye crackers for a great breakfast. I've made it with some cream cheese on rye crackers."

Pea and asparagus soup

• 3 Spring onions
• 1 bowl of peas
• 1 bunch of asparagus peelings
• 200ml milk
• 100ml cream
• A little bit of olive oil
• Salt
• Pepper

Anna says: "The skin of asparagus is also packed with extra nutrients so you definitely don't want it to go to waste. This is a great way to maximise usage and get the most out of your purchase. I've chosen to make a soup with asparagus and peas as peas are also in season and they're a good staple to have in your freezer. You can add some garlic to the soup to give it more flavour and add olive oil or stock to help with the liquid consistency. You can serve this soup either hot or cold. The best thing is this recipe works just as well with broccoli, so when asparagus goes out of season, you can use broccoli instead for a cheaper alternative to ensure you can have this meal all year round. You can also add broccoli in with the asparagus and peas to help with the bulk of the soup and feed more of your family for less. If you can't get your hands on fresh asparagus you can also buy canned asparagus which is just as effective and delicious. This dish is super healthy, packed with nutrients, and vegan!"

If you missed Anna's asparagus item you can catch up on iPlayer by clicking here.