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Digital Subscriptions > delicious. Magazine > April 2019 > A cook’s year ASPARAGUS

A cook’s year ASPARAGUS

The fresh green spears are making their much anticipated appearance – a proper joy of the season – and Gill Meller knows exactly how to enjoy them at their best
RECIPE, FOOD STYLING AND STYLING GILL MELLER PHOTOGRAPHS ANDREW MONTGOMERY

There’s nothing quite like the sugary sweetness and delicate texture of freshly cut asparagus. Whether you serve it raw as part of a crunchy crudités platter with a rich, lemony mayonnaise, or lightly steamed and buttered with crisp pancetta, poached eggs and black pepper, this short-seasoned gem of a vegetable is not to be missed. When you’re buying asparagus, look out for firm, snappy spears with tight tips and a bright emerald colour. It may be pricey, but that’s because it’s special. It takes several years for the crowns – the part of the plant the spears grow from – to produce their first stems, and then they’ll only yield a limited amount. You should be able to find really great locally grown stuff on the shelves of good farm shops, greengrocers and roadside stalls right through until the end of June.

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About delicious. Magazine

Celebrate spring with our April/Easter issue: the maestro Francesco Mazzei creates an Italian feast while Raymond Blanc roasts a salmon French-style. Finish off with cakes from Bake Off’s Martha Collison, Paul A Young's new sticky, chocolate pud or Brick House's orange hot cross bun loaf. Read how in 1999 British food changed forever and find out whether counting calories works. If you've ever wanted to visit Amsterdam, we've got the latest foodie recommendations as well as a round-up of the best Easter eggs AND 16 extra pages of brilliant cheesecakes!