The first English asparagus is in the shops now – thick stalked spears from the Wye Valley and there’ll be plenty more to come over the next eight weeks.Whichever way you choose to cook asparagus - boiled, griddled (a combination of the two), steamed or oven roasted – don’t overdo it. The best spears are those that have only been a couple of hours out of the ground. They have an unbeatable, intense grassy flavour.
Serve asparagus with a fresh squeeze of lemon juice and butter; evoo – twitter speak for extra virgin olive oil -, balsamic vinegar and shaved parmesan cheese; with a Hollandaise to dip; blanketed in Parma ham; in a frittata with tarragon, or on a bed of cooked ham topped with a poached duck’s egg.
Asparagus festivals are held across the country from Essex to Yorkshire – see british-asparagus.co.uk for more details. Tomorrow sees the Great English Asparagus Run, starting at the Bell Tower in Evesham.
Watch a video on How to Cook Asparagus at timesonline.co.uk/realfood
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