British Asparagus Season

The British Asparagus season starts each year on April 23rd (St George's Day!) and lasts for 8 weeks until the end of June.

Its such a versatile vegetable and can be cooked in a number of different ways!

• Roast for 5-10 minutes
• Barbecue for 5-8 minutes
• Boil for 3-4 minutes (perfect timing to accompany a boiled egg instead of traditional toast "soldiers")
• Grill for 6-8 minutes
• Steam for 2-5 minutes

The local "grown on site" stockist is:
J. B. & D.J. Buckley, Farm Shop, Coronation Farm, Station Road, Delamere, Northwich, Cheshire, CW8 2HZ
Telephone: 01606 882573
Email: davidbuckley19@yahoo.co.uk
Opening hours: 9am to 6pm

But of course you can buy it in supermarkets!

HEALTHY FACTS
British asparagus is packed full of goodness, so not only are you getting a delicious vegetable but a healthy one too:

Eating asparagus promotes healthy bacteria in the large intestine and can help reduce bloating

Asparagus contains vitamin K, essential for healthy blood clotting

It is a rich source of vitamin C, which boosts your immune system

Asparagus is a mild diuretic and is believed to help detoxify the body

DID YOU KNOW?
Dubbed the Usain Bolt of the vegetable world, British asparagus can grow up to 10 cm in one day!

Asparagus can help to cure hangovers and protect the liver against toxins!

And to whet your appetite....

British Asparagus with Soft Egg & Anchovy Dressing (pictured)

Cooking time: 6-8 minutes
Preparation time: 10 minutes
Serves: 6
You'll need:
1 clove of good garlic (no green shoots)
1 small spring rosemary
1 egg yolk
70g white anchovies (vinegared in oil, not the brown salted ones)
50ml Whole Milk
60ml olive oil A splash of double cream (optional)
3 whole eggs
4 bundles of British asparagus, washed & trimmed
Salt and pepper for seasoning

What to do:
Finely chop the garlic, the sprig of rosemary and put in a small bowl with the egg yolk and anchovies.

In a small pan warm the milk taking it off just before it simmers. Pour over the anchovies and blitz with a stick blender. Pour in the olive oil very slowly until you have a nice creamy dressing. This sauce can be finished with a little double cream (50mls).

Place eggs in pan of cold water. Bring water up to the boil and then boil for 4 ½ minutes, drain and cool quickly in cold water.

In a separate pan put the asparagus in enough boiling water to cover it bring back up to boil and cook for no more than 1 ½ minutes, drain the run under cold water, dry thoroughly.

Side by side arrange 5 stems of asparagus on each plate, swiftly cut the eggs in half so not to let the middle run out and place each half on the asparagus, season the egg with salt & pepper before drizzling over some of the dressing.