FOOD columnist Kat Riach is passionate about seasonality, local produce and home cooking. Here she let’s us in on the secret of making the most of asparagus.
This week, our hens emerged from their winter home in the polytunnel and had their first taste of fresh grass for the year. We have enjoyed outdoors work to a background of satisfied cooing and clucking.
Over the coming week or two we will see a wonderful change in the yolks of their eggs, to the rich orange brought about by the carotene in the grass. When they are this tasty, you don’t need to do anything complicated to them to make them into a delicious meal.
We have also relished our first packet of British Asparagus of the year. Asparagus grown here in the UK has such a short season, so we’re digging out all our favourite recipes.
For a delicious, healthy
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