There is no better indicator that winter is behind us and that we have a long and glorious season of fresh South Downs produce ahead, than the arrival of asparagus. It signals the end of the hungry gap and what a special treat it is too.
Our asparagus is locally grown around Chichester – and I can’t stress how much the freshness affects the taste. Once it is picked, the natural sugars start turning to starch, so the sooner you can get it on the plate, the better.
I prefer mine lightly grilled so that the tips brown slightly, caramelizing the sugars and giving a gentle crunch. Simply roll in a little olive oil, salt and pepper and place under a hot grill for a couple of minutes.Just make sure to get them as quick as you can as the season only lasts 6 weeks and those ones from Peru don’t cut the mustard!