Label
All
0
Clear all filters

Jeremy’s Baked Asparagus

Rate this recipe

Preparation info
  • Serves

    4–5

    • Difficulty

      Easy

Appears in

By Tom Parker Bowles

Published 2013

  • About

Jeremy Lee is not only one of our finest cooks (‘Cook, darling, not chef’) but also one of the kindest, funniest and most intelligent men you’ll ever meet. He’s now cooking at Quo Vadis in London, and his food is sublime. Of course, this dish only dances onto his menu during spring, made with the freshest British asparagus. But eaten with the fingers, and washed down with blood orange and Campari, it puts a real,

Ingredients

Method

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title