St George’s Day; traditionally the start of the asparagus season. Eight crowns were the first things we planted in our raised bed early last year, along with a couple of unpromising looking slabs of rhubarb. This year we anxiously waited for the spears to break through the earth; letting us know the crowns have survived. Since then we’ve been eagerly monitoring their progress. Although still very much in their infancy, tonight we will celebrate the new season by harvesting one of the strongest spears, steaming it gently before slathering with butter.
You can find out more about British asparagus and find lots of delicious recipes here.