Asparagus can be purchased as whole stems or spears (the tender, top part of the stem). Before cooking these pre-trimmed asparagus tops, all you need to do is give them a simple wash and they are ready. Whole asparagus needs slightly more preparation - due to their tough ‘woody’ ends.
Once you have mastered this technique try it out with Galston Blackiston's Sea trout with carrots, asparagus and butter sauce or Colin McGurran's Chicken with wild garlic and asparagus.
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