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Nothing signals the arrival of spring quite like the first bundle of British asparagus. Tender, vibrant and boasting a delicate sweetness, it elevates even the simplest of dishes.<\/span><\/p>\n There\u2019s something special about ingredients that only appear for a few fleeting weeks. British asparagus typically arrives from late April through to July, and it\u2019s widely considered some of the finest in the world. The cool, damp climate and rich soil of growing regions like the Value of Evesham produce spears with a depth of flavour that imported asparagus, while convenient, simply can\u2019t match. So when it lands on our menu, we want to make the most of every last spear.<\/span><\/p>\n All asparagus comes from the same plant, but it\u2019s grown in slightly different ways. Green asparagus, the most familiar variety, is left to grow naturally in the sunlight, which gives it that characteristic colour and robust flavour. White asparagus, most commonly from Holland and Belgium, is grown under mounded soil to keep it in the dark, resulting in a paler, more delicate spear. You might also spot lavender-tipped asparagus \u2013 a halfway point, where white spears have just peeked into the light, acquiring a soft purple hue. Each variety has its own charm. Green asparagus is tender and brings a bold flavour, while white and lavender types are a little more fibrous but have a softer, subtler taste. <\/span><\/p>\n A little prep goes a long way. To remove the woody ends, hold a spear at each end and bend gently \u2013 it\u2019ll snap naturally at the right point. If you\u2019re not cooking straight away, stand the spears upright in a glass of cold water in the fridge, like flowers in a vase. They\u2019ll keep for up to two weeks (just change the water every couple of days).\u00a0<\/span><\/p>\n As for cooking, you\u2019ve got options. Blanch for three to five minutes, or steam for around three minutes until just tender. Asparagus also takes well to a hot griddle pan. You\u2019re looking for tender spears with just a little bite \u2013 if you can catch a little char along the way, all the better. To roast, lay the spears on a roasting tray, drizzle with olive oil, and cook in a preheated 220\u00b0C oven for 8-12 minutes. <\/span><\/p>\n British asparagus is one of the true highlights of our spring menu, turning every meal into an occasion. Here are some of our favourite recipes to make asparagus shine:<\/span><\/p>\n Zesty Trout, Creamy Potato Salad, Pickled Cucumber & Asparagus<\/span><\/a><\/p>\n Vibrant asparagus, lightly charred for a hint of smokiness, sets the tone for this bright, seasonal dish. Pair it \u200b\u200bwith roast responsibly-sourced trout, a creamy potato salad and refreshing pickled cucumber. Easy, satisfying and full of fresh, uplifting flavours.<\/span><\/p>\n <\/p>\n Creamy Pesto Chicken Gnocchi with Asparagus & Lemon<\/span><\/a><\/p>\n Saut\u00e9ed asparagus takes centre stage in this comforting bowl, lifting pillowy potato gnocchi with a touch of freshness. Tender chicken is coated in a creamy pesto and yoghurt sauce, while delicate courgette and leafy spinach bring balance and vibrancy. A simple way to celebrate seasonal cooking.<\/span><\/p>\n <\/p>\n Green Pesto & Lemon Risotto with Grilled Asparagus & an Almond & Olive Salad<\/span><\/a><\/p>\nSame root, different stories<\/h2>\n
How to store and cook asparagus<\/h3>\n
Our favourite asparagus recipes<\/h3>\n
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