Asparagus is not such a rare treat nowadays with plentiful supplies and prices much reduced, we can all dine on this aristocrat of vegetables.
My favourite way of eating it, is simply cooked with fresh egg pasta and tossed in 20g of butter, 2 egg yolks, black pepper and finely grated Parmigiano Reggiano.
Another way is baked in a puff pastry tart with Gruyere cheese and seasoning, served alongside some fresh salad leaves and a glass of wine, this makes for a lovely dinner in the garden in the early evening.
If you plant Asparagus make sure you do not get tempted to pick the spears in the first year, albeit very hard it will make for a more productive plant. The sugars start breaking down immediatly when picked. So ask for the freshest possible.
Have you grown Asparagus before? Leave your advice below