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Full of flavour and incredibly fresh - it's no wonder why British asparagus is often described as the best in the world. Grown all over the country, from Kent and Norfolk to the Isle of Man, this versatile vegetable tastes just as good with scrambled eggs and toast as it does with salmon or chicken in salads, risottos and pasta meals.  As Michel Roux Jr writes in Waitrose Weekend, British asparagus is not just a side dish, but a star in its own right. “Full of flavour, it is a delicacy and one of the few vegetables people seem very happy to enjoy as the main feature on their plate. I can’t think of anything more delicious than English asparagus lightly cooked in water, with melted butter, a squeeze of fresh lemon juice, and freshly milled salt and black pepper.”

But don't forget the season is short. Officially ending at the end of June, it's time to make the most of this national treasure.


5 ways with asparagus

Asparagus tempura

Watch Rich Harris show you how to make asparagus tempura using vibrant British asparagus coated in a light, crispy tempura batter.

So how do you prepare your asparagus stems  for this dish? Rich Harris says, "the best way is to give it a little bend and it will have a natural break point. Then take a sharp knife down the length of the asparagus."

Served with 2 dipping sauces, this dish makes a great snack!