Delivered by Drinkwaters, our new season asparagus is great griddled and really good roasted; it can be simply steamed or beautifully blanched before plunging into iced water and reheating. The English asparagus season is short – around two months – and this is the place to eat it, close to the Vale of Evesham, where the fresh season’s spears are celebrated with festivals as old as the hills. All you need is a dab of butter or olive oil, a dollop of hollandaise or mayonnaise, and your asparagus days have begun…
