British Asparagus Pilaf

The British asparagus season has just begun and it will be in season until mid June, and although it is a lot more expensive than imported asparagus, the flavour makes it worth it! 

This is a hearty one pot meal for all the family to enjoy, delicately spiced so as not to mask the flavour of the asparagus. One pot cooking = less washing up, Happy days.

Cooking time: 40 minutes

Preparation time: 10 minutes

Serves: 4


You’ll need:

250g brown basmati rice

1 bundles British asparagus

30g unsalted butter

1 onion diced

2 cloves garlic

3 sprigs fresh thyme

1 tsp cumin seeds

1 stick cinnamon

3 cloves

2 cardamom pods

700ml veg stock

juice 1/2 lemon

3 tbsp flat leaf parsley chopped

Salt and pepper for seasoning

What to do:

  • Rinse the rice and leave to soak for 10 minutes. Trim the ends of the asparagus then cut into 3-4 pieces.
  • Melt the butter in a large pan then add the onion, garlic, thyme and spices and cook for 5 minutes until softened.
  • Add the rice and cook for a further minute, then pour the boiling stock into the pan, cover with a piece of tin foil and place on a tight fitting lid. Cook over a low heat for 25-30 minutes.
  • Place the asparagus spears into the pan and cook for 4-5 minutes, season with salt and pepper then a squeeze of lemon juice. Sprinkle over the parsley.


Recipe by : British Asparagus

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Mother of three grown-up daughters I am the ultimate multi-tasker and am passionate about my role as Silversurfers Website Editor and Social Media Manager. Always on the lookout for all things that will interest and entertain our community. Fueling fun for the young at heart!

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