English Asparagus

English asparagus; one of my favourite ingredients and sadly quite a short season. Although Perusian is available all year round, I refuse to use it. It doesn't stand up to the fantastic flavours of English asparagus and I'm just a bit of a stickler when it comes to fine British ingredients such as asparagus.

The season kicks off on St Georges Day, Wednesday 25rd April and runs through to summer solstice, June 21st.

My favorite way of cooking asparagus is to simply plunge into boiling water once peeled for 3-4 minutes deepending on thickness, remove and season with good olive oil and molden salt. Serve simply with a paoched hens egg or if yoou would like a touch of luxuery add shavings of truffle or, my favorite, Exmoor caviar.

Asparagus dishes now feature on our srping menu either as a stand alone starter or as garnishes for individual dishes.