At this time of year, says Tony Turnbull in The Times, “it’s near-criminal to serve anything other than British asparagus, which no other can touch for flavour”. Some chefs insist on peeling them – “I don’t usually bother” – but here’s a sneaky trick: to make sure you only eat the good bit, bend each spear between two hands until it snaps. Asparagus breaks naturally “at the point where the tender stem becomes too woody to eat”.
If you want a ridiculously simple and yummy new recipe, try bacon-wrapped asparagus soldiers:
Ingredients
12 smoked streaky bacon slices
12 asparagus spears, trimmed
4 eggs
Toast
Method
- Wrap each asparagus spear in a stretched-out rasher of bacon and cook in a hot pan for about 7 minutes, turning occasionally, until the bacon is crisp and the asparagus just cooked.
- Meanwhile, cook the eggs in salted boiling water for 5½ minutes until the white is just set. Serve with the asparagus and toast for dunking.