Living in the countryside for the last couple of years, I grown to appreciate the seasons more and the different things each one brings. Right now many farms around here (Worcestershire) are selling wonderful Asparagus…so please if you get the opportunity this year to take a drive into the countryside then look for signs on the farm gate selling wonderful foods directly to you. The word asparagus comes from the Greek asparagos, meaning shoot or sprout. Asparagus spears are, in fact, edible shoots that develop on rhizomes when the soil temperature is warm and the water supply is favourable. The spears, if not harvested, develop into ferns 4-6 feet tall. You can occasionally pick wild asparagus but it does go to seed quicker and can be tough once past its best.
Farm Shops
Growing in number,Farm Shops around the UK reflects people’s willingness to seek out good wholesome ingredients. Although it’s been a while since I been in the US I’m sure the situation is similar there. The big advantage we have in Britain that we still have lots of local butchers, greengrocers and fishmongers compared to the US.
This mainly due to the UK’s smallness in size, which makes shopping a walk up the road in many communities. Also most of these UK town centres were developed long before the Car so consequently thinks are not generally spread out.
Use It or Lose It
I know from my own busy life that it’s easy to do the one stop shop at the supermarket and I do….But I also patronise the local corner stores to get a better quality. I’m lucky to have 4 quality butchers and a greengrocer in my small town. The reason is because this town has so far resisted the huge supermarkets and the two we have are small enough to still give the local trades people a chance to do business.
Do use your local quality butcher, not just for the better quality but because a good butcher can be a treasure trove of information and ideas.
Asparagus Ideas
This not a formal recipe per says but a few ideas you might want to try.
The combination of tomato and asparagus is the natural combination, either in risotto or pasta. Last week for the Mercury shoot I created an Asparagus starter.
Mixed leaves tossed in a top quality Portuguese olive oil, lemon zest and juice and chopped coriander. Steamed local asparagus spears topped with a poached organic free-range egg. I decorated the plate with oven-dried cherry tomatoes and latticed the dish with reduced syrupy balsamic vinegar.
Another favourite lunch dish is Asparagus soup garnished with grilled spring onions and collops of warm smoked chicken.
Hope that has enticed your taste buds enough for you to consider going into the countryside near you and looking for the King of vegetables.
What's the best way to cook it so they come out not looking slightly slimy. I like asparagus tips, but have never been successful with the whole plant, or am I missing something ?