Spring is well on the way now and with it lovely new seasonal produce. Look out for wild garlic, local asparagus, purple sprouting broccoli and rhubarb. The benefits of eating seasonally are freshness, better value , more nutritious, not to mention delicious.
I was able to pick this lovely asparagus from my father’s poly tunnel, along with the radishes which are peppery and delicious and sliced thinly are a lovely addition to a green salad. The asparagus I will cook very simply in a large pan of boiling salted water until just al dente… test by pressing the thicker end of the stalk and if there is a little give, it is ready … then strain and drizzle with some good olive oil (or a little butter ), add a squeeze of lemon and salt and pepper and eat straight away .