We are really excited to have the first arrival of UK asparagus this week courtesy of Bedlam Farm in Peterborough. Soon to be followed with the first bunches next week from The Stenigot Estate in Lincolnshire. Always a short-lived but much anticipated season, it is the quintessential taste of spring and only around for about 8 weeks.
Asparagus is planted as a crown (much like rhubarb, strawberries and artichokes), and needs to be in the ground for two to three years before you can pick anything to give the crown a chance to firmly establish a good root system. Growing organically is especially tricky and labour intensive due to weed pressure and hand picking, making it all the more special this time of year.
Interestingly once they get going their growth is incredible, growing up to 10cm in a single day. It was once classified as being from the lily family and if left long enough will blossom around the tip with flowers.
This delicious, seasonal treat is best enjoyed very simply with a little salt and pepper. Steam, pan-fry or roast in a little olive oil to enjoy it’s mild, earth flavour and tender texture. The woody ends can be peeled away to use as much as possible of the tender middle of the spears.
We also have some French white asparagus this week to accompany the green. White asparagus is grown in the Drôme Valley in South-Eastern France and is prized on the continent for its sweeter, more delicate flavour. It is grown underground in complete darkness to stop the spears photosynthesising and turning green, and harvested before the spears poke up through the soil. The season on these is even shorter, so make the most of these while they are available. Peel away the fibrous skin and boil in salted water with lemon juice to keep its bright white colour until just tender and serve with a simple vinaigrette to not overpower its delicate flavour.
