Asparagus is available year-round, imported from places like Peru and Mexico. But the real deal (which doesn't arrive with the baggage of excessive air miles and a whole load of deforestation) only comes around once a year, ushering in the best of spring’s bounty and paving the way for lots of fresh, green and very tasty dishes that’ll last until the end of summer. Yes, British asparagus is in a different league entirely, sending chefs into a frenzy (they always manage to get it a few weeks earlier than the rest of us) and filling home cooks with giddy excitement.
But while they’re great simply blanched and served on their own, asparagus spears can be cooked in all sorts of ways. They pair fantastically well with a good number of other seasonal ingredients, too, so they can become the star of a dish instead of a vegetable on the side. Take a look at the recipes below and make the most of one of the UK’s finest crops.