Michelle's Freefrom Asparagus with Parmesan

Corn, egg, gluten, nightshade, nut, peanut, sesame, soya & wheat free

Because the English asparagus season is quite short (end of April to the end of June) and because, in my view, English asparagus tastes so much better than anyone else’s, I feel that we should indulge to the hilt while it is available. Freshly grated parmesan is low in lactose (approx. 1g/100g) so a little can usually be tolerated. Pumpkin oil has all the flavour of ‘gourmet’ nut oils but is fine for those with nut allergies. Available in many ‘fine food’ sections of supermarkets or in delicatessens.

Serves 6Asparagus


  • 200g / 7 oz asparagus per person
  • a piece of fresh parmesan or Grana Padano to grate
  • pumpkin oil or virgin olive oil
  • freshly ground sea salt and black pepper


  1. Steam the asparagus either lying flat or upright in an ordinary steamer - depending on what steamer you have and the size of the asparagus spears.
  2. It will take 8-15 minutes depending on the thickness of the stalks but test it with a knife.
  3. Lay out on individual plates and grate over parmesan, sea salt and pepper to taste - then drizzle with the pumpkin oil - leaving the bottle on the table for ‘top up’s.

Serves 6 - per portion
208cals - 15g protein
15g total fat - 6g sat / 6.5g mono / 1.5g poly
4g carbohydrate of which 4g sugar
3.5g fibre - 191mg sodium / 0.48g salt
310mg calcium

Good Source of: Vitamin B6, B12, folate & zinc

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