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Springtime Asparagus

Springtime Asparagus

Keep it light.

This asparagus is served with a forager’s twist thanks to Roushanna Gray of Veld & Sea.

To read our interview with Roushanna, click here.

Add a touch of the wild to an asparagus dish with some edible flowers from foraging expeditions hosted by Roushanna Gray of Veld and Sea

Springtime Asparagus

17shares Share16 Tweet0 Share0 Print0 Email1Keep it light. This asparagus is served with a forager’s twist thanks to Roushanna Gray… Recipes Springtime Asparagus European Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 bunch of asparagus
  • 1 tbsp olive oil
  • 4 farm eggs
  • 100g butter
  • 6 anchovies
  • 2 tbsp sea salt flakes
  • sprinkle of dried flower petals
  • handful of foraged chickweed


  1. To make the anchovy butter, blend the anchovies in softened butter until you reach a smooth consistency.
  2. Fill little butter dishes and put in the fridge to set.
  3. For the flower salt, mix the sea salt and flower petals and serve in a little bowl.
  4. Lightly steam the asparagus for about four minutes. Do not overcook as you want to retain the green colour and crisp texture.
  5. Toss in olive oil before serving.
  6. Soft boil the farm eggs, peel and place on the chickweed and serve with asparagus, anchovy butter and flower salt.


For a heartier meal, include a basket of sliced assorted farm breads. Beverage suggestion: Theonista kombucha, lemon Equinox flavour

Veld & Sea

Styling Sven Alberding

Photography Warren Heath

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