Our new season’s asparagus from Slade Farm has had it’s first pick this morning, with beautiful tender spears now available in bunches (£3.75 each or 3 for £10) or loose at £1.19/100g. The season will last for 6 weeks or so, ending at the Summer Solstice in June, and now is the time to enjoy this seasonal speciality.
Each spear is picked by hand at Slade Farm near Rogate, bunched and delivered directly from the farm to our door within hours of being picked. This ensures that the asparagus is harvested at peak ripeness when the natural sugars are at their highest. Once harvested, those sugars start being converted into starch, making the asparagus tougher and less tasty.
Unlike supermarket asparagus that may be days or even weeks old, ours retains that distinctive sweet, nutty flavor that only comes from fresh, locally picked asparagus. We also store ours in water to keep it fresh, and you can do the same at home if you don’t intend to eat yours immediately.
Asparagus makes for a delicious and healthy lunch, the main ingredient for pasta or risotto dishes, or as a vegetable side dish. My favourite was of cooking is to roast over coals or in a hot oven with a little olive oil and sea salt, until the tips become slightly charred and crispy, but it can also be steamed, boiled or eaten raw, where all the beneficial nutrients are maintained.
I would recommend pairing it with Pecorino Romano, as the shaved pecorino melts slightly over warm asparagus, adding creaminess and a savory depth that highlights the vegetable’s freshness. Make sure to grab a wedge at the cheese counter, as it’s the perfect combination for cooking with. If you wanted to stay with the local theme, then opt for Old Winchester which would be a superb alternative.
