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Digital Subscriptions > Delicious Magazine > May 2016 > ASPARAGUS

ASPARAGUS

STAR OF THE SEASON

If there’s an ambassador for seasonal eating, it has to be British asparagus. As early as the end of April the delicate spears begin to appear in farmers’ markets and grocers countrywide, heralding the return of spring and fresh produce. The unique, grassy flavour and crunch of asparagus call out for dairy and a hit of zing. Whether you drench yours in hollandaise or dip them into soft-boiled eggs, enjoy the all-too-short season to the full.

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About Delicious Magazine

May brings longer, warmer days and bank holidays, perfect for Peter Gordon's new salads, John Whaite's easy sharing feasts, meat-free dinner party mains and recipes that cook in the oven while you walk in the countryside. There's a 16-page section for Sabrina Ghayour to share her Middle Eastern-inspired cooking as well as new asparagus recipes, a guide to choux pastry and Ben Tish's salt hake fritters. And finally, we look for the best cheese toastie in the world.
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