ASPARAGUS
RECIPES AND FOOD STYLING REBECCA WOOLLARD PHOTOGRAPHS ALEX LUCK STYLING SARAH BIRKS
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.
REBECCA WOOLLARD, FOOD EDITOR
WHAT TO LOOK OUT FOR
Firm, green spears – fat or thin, short or tall, but not floppy or beginning to yellow. If you can find them with deep purple hues to the tips, so much the better – not that the taste will vary, but they look so pretty on the plate.
FIVE QUICK FIXES
1 Use steamed asparagus spears as an alternative to toast soldiers for dipping into soft-boiled eggs. Brush the ends with melted butter, then roll them in dukkah (a Middle Eastern mix of dried herbs, nuts and spices) before dipping for a great starter.