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Asparagus & Parmesan Salad

Asparagus usually starts to appear around mid April and has a very short season of a few months. So it’s best to make the most of this delicious vegetable while you can. This Asparagus & Parmesan salad is a simple and delicious way to serve asparagus.

My father always grew asparagus in his polytunnel and this is it still growing there in the image below.

Servings: 4

Asparagus in season


  • 5-6 asparagus spears per person
  • 3 tbs extra virgin olive oil
  • Juice of ½ a lemon
  • Salt and pepper
  • Parmesan shavings
  • Mixed leaves or rocket and watercress


  1. Trim and wash asparagus and cook in a large pan of boiling water with a pinch of salt for approximately 6-8 minutes.
  2. Be careful not to overcook it as not will very quickly go mushy. Drain carefully.
  3. Season with salt and pepper and dress with oil and lemon juice while still warm.
  4. Arrange in a dish on top of the lightly dressed leaves and scatter the parmesan on top.
  5. Serve immediately.

Notes – Asparagus & Parmesan Salad

When cooking asparagus make sure the water is salted and at full boil before adding the asparagus.

Don’t cover it with a lid as this makes the colour dull. Same for all green vegetables.

To test if done, lift a stalk from the water and gently press between your fingers on the thicker end. If it has even a little give it is done.

You can find more seasonal inspiration on the Recipes page.

Or why not join us in person for one of my cook the season classes



Thank you for sharing your skills this morning. I thoroughly enjoyed all of it.


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