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Asparagus doesn’t grow in the woods. It likes sand and sun. (Don’t we all?) The woodland here refers to the woody bit at the base of each spear. It usually gets lobbed off and tossed in the compost heap, or the stock pot. We’ve worked out that it actually blitzed up to a rather splendid pesto. Give it a go. Sorry compost bin, you won’t be getting our asparagus scraps.
FLAVOURS Go classic with basil, pine nuts and lemon. Swap the spice and salt for a handful of grated parmesan (or a vegetarian equivalent). Or, go exotic with coriander, cashews, lemon grass and fresh chilli, and lime.