Asparagus Recipes

I love asparagus, it's one of those vegetables that signals Spring is here and life might just become a little bit warmer. It works amazingly well as a starter or side dish to grilled fish and meats, but also holds its own as the centre of a main dish.  It really is the ultimate fresh ingredient to elevate your meals at this time of year. Here are four of my favourite asparagus recipes, each paired with one of our vibrant kombuchas: Lady Sourmouth and Sir Christopher Berry. Because the right pairing can turn a simple dish into something extraordinary!

1. Lemon Parmesan Roasted Asparagus

Ingredients:

• 1 bunch fresh asparagus, trimmed (about 300g)
• 30ml olive oil
• 3g sea salt (about ½ teaspoon)
• 1g black pepper (about ¼ teaspoon)
• 25g grated Parmesan cheese
• 1 lemon, zest and juice

1. Preheat oven to 200°C (400°F).
2. Toss asparagus with olive oil, salt, and pepper. Spread on a baking sheet.
3. Roast for 10–12 minutes until tender-crisp.
4. Sprinkle with Parmesan and lemon zest. Finish with a squeeze of lemon juice.

Kombucha Pairing:

Pair it with Lady Sourmouth (Apple, Lemon & Ginger Kombucha)!
The bright lemon notes in the asparagus are lifted beautifully by Lady Sourmouth’s tangy lemon and apple flavours, while the ginger adds a zesty kick that makes everything pop.

2. Grilled Asparagus and Burrata Salad

Ingredients:

• 1 bunch asparagus, trimmed (about 300g)
• 30ml olive oil
• Salt and pepper to taste
• 120g arugula or mixed greens (about 4 packed cups)
• 1 ball burrata cheese (about 125g)
• 35g toasted pine nuts (about ¼ cup)
• Balsamic glaze for drizzling

1. Heat grill or grill pan to medium-high.
2. Toss asparagus with olive oil, salt, and pepper. Grill for 2–3 minutes per side until charred.
3. Arrange greens on a platter, layer with grilled asparagus.
4. Tear burrata over the top, scatter pine nuts, and drizzle with balsamic glaze.

Kombucha Pairing:
Sip on Sir Christopher Berry (Mixed Berry Kombucha)!
The rich, juicy berry flavours of Sir Christopher Berry balance the creaminess of the burrata and the smoky asparagus, adding a playful sweetness to every bite.

3. Asparagus and Mushroom Risotto

Ingredients:

• 1 bunch of asparagus, cut into 2–3cm pieces (about 300g)
• 200g Arborio rice (about 1 cup)
• 75g diced onion (about ½ cup)
• 100g sliced mushrooms (about 1 cup — cremini or shiitake work beautifully)
• 1 litre vegetable broth, warmed (about 4 cups)
• 120ml white wine (optional)
• 30g butter (about 2 tablespoons)
• 50g grated Parmesan cheese
• Salt and pepper to taste

1. In a large skillet, melt butter and sauté onion until soft.
2. Add mushrooms and cook until tender, about 5 minutes.
3. Stir in rice and cook for 1–2 minutes.
4. Pour in wine (if using), stirring until absorbed.
5. Gradually add warm broth, 120ml at a time, stirring often.
6. After 15 minutes, stir in the asparagus. Continue cooking until rice is creamy and asparagus is tender (5–7 more minutes).
7. Finish with Parmesan, salt, and pepper.

Kombucha Pairing:
Go with Lady Sourmouth again here!
The crisp apple and ginger notes cut through the richness of the risotto, keeping your palate refreshed and ready for another bite.

4. Asparagus and Feta Tart

Ingredients:

• 1 sheet ready-rolled puff pastry (about 250g)
• 1 bunch asparagus, trimmed (about 300g)
• 150g feta cheese, crumbled
• 1 tablespoon (15ml) olive oil
• 1 teaspoon lemon zest
• 1 egg, beaten (for brushing)
• Freshly ground black pepper, to taste
• Optional: a few sprigs of fresh thyme

Instructions:

1. Preheat oven to 200°C (400°F).
2. Roll out the puff pastry onto a baking sheet lined with parchment paper.
3. Using a knife, lightly score a 2cm border around the edges of the pastry (don't cut all the way through). This will help the edges puff up.
4. Brush the entire pastry with beaten egg.
5. Arrange asparagus spears across the centre inside the border.
6. Sprinkle crumbled feta evenly over the asparagus.
7. Drizzle with olive oil, sprinkle over lemon zest, black pepper, and thyme (if using).
8. Bake for 18–20 minutes, or until the pastry is golden and puffed and the asparagus is tender.

Kombucha Pairing:
Pair it with Lady Sourmouth (Apple, Lemon & Ginger Kombucha)!
The zesty lemon and sharp feta find the perfect match in Lady Sourmouth’s crisp apple and ginger notes, keeping the tart feeling light and refreshing with every bite.

Final Sip

Asparagus season deserves to be celebrated — and when you pair it with Lady Sourmouth or Sir Christopher Berry, you’ve got something truly special.