The season doesn’t last long, but with this year’s crop the best in decades, here’s how to make the best of the Great British asparagus.

  • 20 - 30 mins
  • 4
  • Medium


  • 4 duck breasts
  • 2 bundles of British asparagus, trimmed
  • Cooked noodles, to serve
  • For the dressing
  • 2tbsp toasted sesame seeds
  • 5tbsp Japanese soy sauce
  • 1 red chilli, deseeded and finely chopped
  • 1 clove garlic, peeled and finely chopped
  • 4tbsp rapeseed oil
  • 2tbsp Japanese cooking wine
  • 2cm ginger, peeled and grated
  • 2tbsp sweet chilli sauce
  • 1 lemon, juiced


Score the skin on the duck breasts in a criss-cross, making sure that you don’t go through to the flesh.

Place the duck, skin side down in a heavy based cold frying pan, place on a medium heat and cook slowly for approximately five minutes or until the skin is crisp and golden brown.

Turn the duck and cook for a further three to four minutes. Remove from the pan and allow the duck breasts to rest for two minutes.

Meanwhile, bring a saucepan of salted water to the boil, add the trimmed asparagus and cook for four to five minutes.

Drain and keep warm. For the dressing, whisk all of the ingredients together.

To serve, divide the asparagus between four warmed serving plates, slice each duck breast into three and place on top of the asparagus.

Place the cooked noodles to the side of the duck and spoon over the dressing to finish.

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