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Digital Subscriptions > Delicious Magazine > May 2018 > ASPARAGUS

ASPARAGUS

STAR OF THE SEASON

What’s good now.

“The first green stalks of asparagus rising from the ground mark the arrival of spring. I love to eat the spears with a dollop of hollandaise, or dunk them into the runny yolk of a freshly boiled egg. They’re also wonderful tossed in a stir-fry or shredded to make a slaw. Here I’ve combined the distinct mineral flavour of asparagus in a cheesy pasta and paired it with an egg dressing in a dish so bursting with fresh flavours that it sings out spring. The British season is short, so enjoy this coveted crop while it lasts.” LOTTIE COVELL, ACTING FOOD LIFESTYLE EDITOR

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About Delicious Magazine

Enjoy a bank holiday bonanza with the May issue of delicious. – there's the ultimate rainproof picnic, global dishes from Ravinder Bhogal and a crayfish feast from Gill Meller. With new recipe ideas for pesto and asapargus, a Cornish crab rarebit and herby saddle of lamb, spring has truly sprung. After the strong comes the sweet – three bakes fit for a Royal wedding, an insanely good rhubarb, lime and ginger custard tart, and Nutella doughnuts. That’s why delicious. is the UK’s best food magazine.