Signalling the start of spring, the British asparagus season lasts just two months. Traditionally known as "sparrow-grass", these nutritious spears are widely recognised as an aphrodisiac.
Quick and simple to cook, asparagus makes the perfect speedy supper. There is no need to cut the ends, simply bend the spear and it will snap in the perfect spot to banish any woody flavours. Steam, boil, fry or roast it. Try combining it with fresh eggs, charcuterie, mozzarella, ham and pasta. It is versatile and best served simply to allow its flavour to shine.