Asparagus

Asparagus is at it’s absolute best right now so this was my lunch. Straight from the market, boiled for three minutes and eaten on its own or with some butter, it’s seasonal food at its best. My top tip: don’t cut the woody stems off, bend the stalk until it snaps naturally – this means you’re letting it tell you what’s good to eat. And don’t throw the stalks away – boiled with some stock and cream and then strained, they make a nice soup.

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