A Springtime Ode to Asparagus - No. 280

Rachel Phipps shares how to cook it in the microwave (gasp!) or eat it raw in a fabulous salad with lemon and toasted hazelnuts

Apr 02, 2024

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Asparagus Salad with Lemon, Hazelnuts and Pecorino. Photo: Rachel Phipps

I’m thrilled to welcome British food writer Rachel Phipps to Between the Layers today so she can tell us about her springtime obsession with asparagus and her mother Fiona’s unconventional microwave method of cooking asparagus, plus share that yummy salad recipe. Rachel write…

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A guest post by

Rachel Phipps

Food writer, cookbook author + recipe developer.

Anne Byrn: Between the Layers

A Springtime Ode to Asparagus - No. 280

Rachel Phipps shares how to cook it in the microwave (gasp!) or eat it raw in a fabulous salad with lemon and toasted hazelnuts

This post is for paid subscribers