Mexican-style British Asparagus with Lime & Sour Cream Glaze

It’s British asparagus season at the moment (I think I said this in my last blog) so i’m making the most of it whilst it’s still about. The season is traditionally 8 weeks long, from St George’s Day, April 23, until the summer solstice on June 21. Asparagus pops out of the ground just as the days start to get lighter so it always reminds me of spring. Working at PamLloyd (we work on the British Asparagus campaign) I have loads of random asparagus information floating about in my head. So before I get to the recipe here are a couple of my favourite asparagus facts.

  • Asparagus makes your wee smell! The smell is caused by a substance called metabolite, it’s produced during digestion and only 50% of people can smell it.
  • Asparagus is supposedly great for your sex-life. For centuries it has been regarded as a powerful aphrodisiac.
  • In the UK we love British asparagus so much that we eat 100% of it, none is exported.
  • A spear of asparagus can grow 10cm in 1 day!
  • White asparagus is in fact the same as green asparagus but it’s grown in complete darkness.
  • Asparagus is considered difficult to pair with wine – it contains a sulphur compound, which can give wine a metallic taste. (doesn’t put me off, I’ll pretty much pair wine with anything)
  • (And related to drinking wine) Research suggests eating asparagus can help ease hangovers and protect liver cells against alcohol’s toxins. Woohoo!

This recipe comes from the British Asparagus website, I love it because I’m a huge fan of Mexican food. My best foods are spicy and covered in cheese. I griddled my asparagus but it would also be great cooked on the BBQ (there’s a bank holiday coming up and who doesn’t love a BBQ).  



Mexican-style British Asparagus with Lime & Sour Cream Glaze

Prep time: 5 minutes
Cooking time: 5 minutes
Serves: 2


  • 1 bunch British asparagus, trimmed
  • 2 tsp oil
  • 1 tbsp sour cream
  • Juice of ½ lime
  • 20g parmesan, finely grated
  • ½ tsp chilli powder
  • ½ tsp ground cumin


Brush the asparagus with oil and cook on the barbecue or griddle for 5 minutes, turning regularly.

Meanwhile combine the sour cream and lime juice, and in a separate bowl combine the cheese and spices.

Once the asparagus is cooked, brush with the sour cream mixture then sprinkle with the cheese and serve.

Add a little more or less spice to suit your taste.



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