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Digital Subscriptions > delicious. Magazine > May 2019 > ASPARAGUS



Once its short season begins, British asparagus is never far from my plate. I serve it simply, dressed with no more than a slick of salted butter and a squeeze of lemon juice, or paired with freshly dressed crab and a sprinkle of chilli spice. Here I’ve showcased the grassy green shoots in two contrasting recipes: first, I’ve tossed the tender spears in a crisp tempura batter studded with sesame seeds and served them with a simple miso mayo for a punchy umami hit. Next, an asparagus salad that takes its lead from classic flavours – creamy roasted new potatoes with a spicy English mustard dressing, salty ham hock and a sprinkle of fresh mint leaves. SOPHIE AUSTEN-SMITH, DEPUTY FOOD EDITOR

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About delicious. Magazine

Make the most of May’s warmer weather and bank holidays with the brilliant new issue of delicious. Enjoy the great outdoors with some campfire cooking or simply chill out over weekend brunch – whatever you do, don’t miss British asparagus and gooseberries – at their best now. You’ll also find Tomos Parry from Brat cooking his signature roast turbot, Ben Tish creating sun-soaked Spanish dishes and Mr Bao himself making his magical spiced beef buns. Plus, we show you how to use your noodle and throw a ramen party. May promises to be a month to remember.