Asparagus is a little madam of a vegetable. It requires certain conditions to grow well and then takes a couple of years to produce its first crop. Then, when the green shoots do emerge, they have to be individually hand cut and whizzed off to the shops (or onto your plate) ASAP before they deteriorate.
Asparagus can be steamed, grilled, roasted and griddled. I enjoy them griddled and served with a poached egg, a drizzle of balsamic vinegar and a scattering of grated Parmesan (and in this case, chips!)
A good risotto is probably my favourite meal and the best is made with Spring vegetables; Asparagus, peas and beans. They are also good in vegetarian tarts (egg and cheese based) and pastas or can be eaten raw in salads.
There was a story on social media recently of a husband being sent out for asparagus. He came back from the shops bearing a bunch of daffodils which he claimed looked like asparagus! Funnily enough, I have heard that the best way of storing asparagus is to place it in a vase of water rather than store in the fridge. Imagine the guy coming home to cook his fresh asparagus only to find it covered in yellow trumpets!
Enjoy this British seasonal vegetable. Yes, you can buy imported versions all year round but eating seasonally is important and, without a doubt, British is Best!
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