Spring is peak Australian asparagus season, so now’s the perfect time to enjoy this versatile vegetable for breakfast, lunch or dinner. Recipes and photos courtesy of Australian Eggs.

Asparagus & cottage cheese omelette

Cook 15 mins | Serves 2

4 eggs

1 bunch asparagus

½ cup corn kernels (canned and drained or frozen and defrosted)

250g low fat cottage cheese or ricotta

Salt and pepper to taste

Oil spray

Wholemeal bread to serve

Method

Crack the eggs into bowl, season and whisk. Heat a non-stick pan over medium heat, spray with oil.

Snap the bottom part of the asparagus off and discard, wash the top part and place into the pan. Cook lightly, then set aside. Wipe the pan clean with kitchen towel, set back onto the heat, spray with oil and pour in half of the egg mixture tilting the pan to cover the base.

Cook lightly while lifting and moving the egg around to cook more evenly. Just before the omelette is cooked, add half the asparagus, corn and cottage cheese. Fold the omelette in half and slide onto a plate. Repeat the process for the second omelette.

Serve with toasted wholemeal bread.

Asparagus, Egg & Goat’s Cheese Tart

Cook 30 mins | Serves 4

4 eggs, plus 1 yolk

1 sheet puff pastry, defrosted

2 Tbsp olive oil

1 garlic clove, peeled and crushed

1 bunch asparagus, halved lengthways and ends trimmed

100g goat’s cheese

3 Tbsp crème fraîche

2 tsp dijon mustard

1 lemon

2 Tbsp dill and parsley, finely chopped

Salt and pepper

Method

Preheat oven to 200°C and line a baking tray with baking paper. Place the pastry on the tray and gently score a 1.5cm border around the edge, being careful not to slice all the way through. Brush egg yolk around the border and bake for about 15 minutes until it starts to puff and looks golden.

Meanwhile, mix the olive oil and garlic in a bowl and place the asparagus in the mixture, to coat. Put the goat’s cheese, crème fraîche, mustard and zest from half the lemon in a food processor and whizz, or mix by hand, until smooth.

When you remove the puff pastry from the oven, use a tea towel to gently press down the inner puffed centre. This will become the base of the tart to put the filling on.

Spoon cheesy filling over the pastry, within the border, and then arrange a layer of asparagus, side by side, until all are used. Carefully crack each egg over the asparagus, keeping the yolk intact. Top with herbs.

Bake in the oven for 10-15min until golden brown and the eggs are cooked (firm whites, runny yolk). Top the tart with more fresh herbs, a squeeze of lemon juice, and season with salt and pepper. Serve with a fresh, simple salad of seasonal leaves.

Veggie Summer Lasagne

Cook 70 mins | Serves 6

60g butter

2 leeks, thinly sliced

2 tsp chopped fresh lemon thyme

2 garlic cloves, crushed

1/4 cup plain flour

2 cups milk

375g fresh pumpkin lasagne sheets

2 zucchinis, cut into ribbons

200g baby spinach, blanched, squeezed dry

500g smooth ricotta

350g pumpkin, peeled and thinly sliced

8 medium-boiled eggs, halved

2 bunches asparagus, trimmed, blanched

1 cup grated pizza cheese

Basil leaves, to serve

Method

Preheat oven to 200°C/180°C fan-forced.

Melt 20g butter in a medium frying pan over medium heat. Cook the leeks, stirring continuously for 5 minutes or until soft. Add the thyme and garlic and cook, stirring for 1 minute or until fragrant. Season with salt and pepper. Transfer to a plate. 

Melt the remaining butter and add the flour. Cook for 1 minute or until bubbling, stirring continuously. Remove the mixture from heat and gradually stir in the milk until combined. Return to the heat it through, stirring constantly for 3 minutes or until the sauce boils and thickens. Remove from the heat and season with salt and pepper. Add the spinach and ricotta and season with salt and pepper, to taste. 

Cover the base of a baking dish with half the white sauce. Layer 1/3 of the lasagne sheets trimming to fit. Layer next with the zucchini ribbons then spread over the leek mixture. Layer with another third of the lasagne sheets. Spread with half the ricotta and spinach mixture. Add a layer of the pumpkin and arrange the boiled eggs, cut side down, over the top. Place the asparagus in among the eggs then dot with the remaining ricotta and spinach mixture. Layer using remaining lasagne sheets and spread with the remaining white sauce. Scatter the top with cheese and cover with foil. 

Bake for 20-25 minutes and then remove the foil. Bake the dish uncovered for a further 10 minutes or until the cheese has melted and is golden and the pasta is tender. Stand for 10 minutes before cutting. Serve scattered with basil leaves.