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.