Spearing proudly through the nutritious, sandy soil that has been its protective blanket through the British winter, these gorgeous tender, green stalks are at their best for the couple of months.
Carefully nurtured from either seed or dormant crowns, these perennial plants are rooted in the lily family with allium cousins such as the garlic and onion who complements asparagus perfectly in the kitchen.
Although tracing back to Roman times, growing asparagus is no easy task, but more and more British asparagus farmers are cropping up the length and breadth of the country.
Highly nutritious, packed full of fibre, folic acid and vitamins A, B and C, asparagus is another super-green spring has to offer. Sweet and tender, these super spears need very little doing to them in terms of preparation or cooking, instantly making them the perfect supper side, or even a simple meal’s main event.
Not wanting to overpower their delicious delicateness, the best recipes are those that enhance the stems’ earthy, sweet flavour and retained their vibrancy and freshness. Dairy is surprisingly supportive of asparagus making for a decadent dish – particularly a runny yolk and a mild cheese sauce for dipping. This Asparagus with Buttermilk Pancakes, Poached Egg and Cheese with Chive Sauce combines all of the above – a great brunch recipe to leisurely enjoy over the weekend! You can find the recipe on my blog here.
Words & Photo #2 by Helen Upshall