22 May 2010
New Season Asparagus
There's nothing simpler, nothing more delicious than new season asparagus. Some years ago, Sophie and I tried to grow asparagus, but we never had sufficient patience and that project came to nought. But luckily there are loads of brilliant local growers of asparagus who do have the patience.
Sophie came back with a punnet of fresh asparagus from M.L. & R.C. Snowden, who farm on the Leeds Road between Harrogate and Harewood in North Yorkshire. They are one of our favourite places for asaparagus, soft fruits (pick your own) and fresh salad leaves.
We simply trimmed off the woody ends, washed them, boiled them in our upright asparagus pot until they were just softened and then we served them covered in melted butter and a sprinkling of sea salt - we used Fleur de sel and you could, also, use Maldon salt. Then we eat them with our fingers.
Delicious, natural and simple yet indulgent.
Tip: never drink white wine with asparagus as I find it makes the wine taste really metallic.
