The British asparagus season has begun – it was officially marked by St George’s Day on 23rd April and by signs of the first few spears of British asparagus for sale. I’ve found some already at my favourite local Italian deli, Buongiorno Italia in St Albans, grown on Barfoot Farms on the South Coast. I’ve already raved about it this morning on a new local radio show, Out and About, on Radio Verulam with Ellie Ophira and I also wrote a post all about how to cook asparagus for Jamie Oliver.com - pop over and have a read! I love supporting British growers and local produce and asparagus is a really healthy vegetable, packed full of vitamins, iron and soluble fibre. It is, by far, my favourite spring ingredient!
For me, the simplest things are often the best. My first British asparagus was also marked by my first outdoor lunch. I quickly pan-friend the chopped asparagus with some lemon olive oil, garlic and mushrooms. Keep the pan nice and hot and you can toast your bread in there, too.
The kids love using asparagus spears to dip into soft boiled eggs – just pop the spears in the pan at the same time as boiling your eggs for 3 minutes and you’re done.
I’m sure I’ll be back with lots more ways to use asparagus. In the meantime, here are a few more of my favourite recipes and articles.
Asparagus and Mozarella Toasts - Ren’s recipe
Pasta with Asparagus, Goat’s Cheese and Lemon - Ren’s recipe
Asparagus, Tomato & Mozarella Salad - Ren’s recipe
What’s your favourite way to eat asparagus?
Don’t forget to link up your asparagus recipes and stories to Simple and in Season!