RECIPES AND FOOD STYLING LOTTIE COVELL PHOTOGRAPHS TOBY SCOTT STYLING DAVINA PERKINS
STAR OF THE SEASON
What’s good now.
“The first green stalks of asparagus rising from the ground mark the arrival of spring. I love to eat the spears with a dollop of hollandaise, or dunk them into the runny yolk of a freshly boiled egg. They’re also wonderful tossed in a stir-fry or shredded to make a slaw. Here I’ve combined the distinct mineral flavour of asparagus in a cheesy pasta and paired it with an egg dressing in a dish so bursting with fresh flavours that it sings out spring. The British season is short, so enjoy this coveted crop while it lasts.” LOTTIE COVELL, ACTING FOOD LIFESTYLE EDITOR
WHAT TO LOOK FOR
The freshest asparagus is vivid green in colour, strong, firm, and the fibrous root end should snap off easily. Store freshly picked asparagus in a paper bag in the fridge and use within a few days. Don’t throw away the discarded ends – chop finely and fry with onion and celery as a base for stocks so the fibres will have time to tenderise.