Tender, juicy and full of flavour, the UK grows asparagus that is some of the best in the world.
There is perhaps no greater ringing endorsement of spring than the bunches of asparagus that start popping up in farm shops around the country in late April. Even the supermarkets get in on the act, and the miserable little South American tips are replaced by fat bundles of green spears emblazoned with the Union Jack. But there is good reason to put in more than the usual effort when seeking out this British champion. Asparagus contains natural sugars that start to deplete as soon as it is harvested; it is this troublesome characteristic that have led many to take the kitchen to the field, allowing them to cook it immediately over a portable stove. Such effort is probably beyond most of us (unless you are growing your own), but with a little local research you can get close to this ideal. Continue reading