Asparagus is in season and that means it's spring! I've got 5 recipes where you can use up anything from 1 bunch to 4! There's an easy asparagus and prosciutto tart, an egg and asparagus restaurant dupe salad, a whole roasted fish with asparagus, scallops with asparagus risotto and a gorgeous asparagus, broad bean and sugar snap salad with creamy ricotta!
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Hi, I'm Lorraine Elliott
I've been sharing recipes, restaurant discoveries and food-filled travels on Not Quite Nigella for 19 years.
Meet Lorraine
So what do you think that it takes to be a judge of food? Is it a love of the food in question? A knowledge for the food subject at hand? The ability to put aside personal dislikes in order to look at a product without bias? If you said to all three then yes you'd be on the right track.
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