Just wanted to say a big thank you to the great people that turned up to watch the my cooking demonstration last Sunday. The weather did not co-oporate but thankfully we were indoors. It was amazing how many of you stayed for 3.5 to 4 hours.

Did anyone get to hear me on the Radio last Friday?
Thanks to BBC Radio Shropshire.

If you unable to come and watch me perform a Barbecue Master Class at Barnett Hill,Worcestershire this Sunday, perhaps you might want to join the festivities at the Asparagus Festival..
The 2007 Asparagus Festival will take place from Sunday 27th May to Sunday 3rd June in the heart of Worcestershire’s Vale of Evesham – the traditional home of English asparagus.

Based at the historic Fleece Inn, in the tiny village of Bretforton, the Festival has grown out of the historic asparagus auctions, which have taken place in the area for generations.
A must for the asparagus lover, the Festival offers the opportunity to taste, buy and learn about one of the country’s most sought after delicacies.
While the asparagus auction officially opens the event on Sunday 27th May, the focal point of the festival is ‘Festival Day’ on Monday 28th May, which this year will include cookery demonstrations by Rachel Green – TV’s Flying Chef, a craft fair, farmers market, silver band and tutored asparagus tasting.

Local hotels and restaurants across the Vale will also be getting in on the act and offering a range of delicious asparagus menus to tempt the palates of visitors.

The week of festivities is brought to a close at Bretforton Church on Sunday 3rd June with the annual asparagus service.
For more info on the Asparagus Festival, contact Nigel Smith at the Fleece Inn tel: 01386 831173.

Asparagus Tips

Storing
If you plan to keep your Asparagus for a few days, keep it fresh by placing in a jug or vase with 1inch of the stems in water.

Trimming
Often thicker Asparagus spears need to be trimmed because they are too woody, but you can keep them for soup or sauces.

Cooking
Boil thin stalks for 2 minutes medium stalks for 3 minutes and thick stalks for 4 minutes in salted water.