Asparagus

Hopefully you’ll have avoided the temptation to buy imported asparagus through the rest of the year, as it is now time to appreciate our delicious native green spears.

There is so much you can do with asparagus, especially when there is a glut at the height of the season, although I favour simplicity and prefer to keep this prize vegetable as recognisable as possible.

It’s hard to beat the classic pairing of steamed (or boiled) asparagus with hollandaise sauce, but it is also great scattered over simply grilled fish fillets, tossed into spring salads or piled onto warm toast. I also like to deep-fry the spears and serve them with wild garlic mayonnaise.