asparagus recipes

Asparagus has a fleeting season (about six to eight weeks from late April
to June), so savour its delicate sweetness while you can. Slice and serve raw in salads, steam briefly before serving with salted butter or olive oil, or pair with more robust partners such as romesco sauce. It should be stored like any other freshly cut stem – positioned upright in a glass with a little water –
and eaten as soon as possible.