What on earth to do with asparagus

Asparagus is the poster veg for seasonal eating. It’s unique, wonderful and gorgeous  (can you tell we're big fans?) and it’s  only around for a few weeks as it needs to be left to grow back for future Spring harvests.

Crunch bunch
Raw asparagus is really, really good. Slice it into little discs and dress with lemon juice, zest, olive oil and chilli.

Best secret toast tip
If you toast whole asparagus in a hot, dry frying pan (with no oil, butter or water) it goes amazingly nutty. You’ll never steam again. Once it’s picked up a little barbecuesque char, serve with a dot of butter, a squeeze of lemon and a sprinkle of salt.

Squeeze of the month
Warm a baking tray. In a bowl, coat trimmed asparagus with olive oil, lemon juice and a smidge of salt. Roast the asparagus and a quartered lemon till tender. Squeeze the roasted lemon wedges over before serving. Inhale.

Rasher decision
Wrap Parma ham, pancetta or a thin piece of bacon around each raw spear. Grill on high or roast till the bacon is cooked and the spears are crisp and tender. Perch on a mound of scrambled eggs.

 Asparagus loves  
Soft boiled duck eggs (big yolks
are all the better for dunking with),
mozzarella, chilli, orange, lemon,
wild garlic, shellfish, new potatoes,
salt, pepper, Parma ham.
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