It's May - that must mean ENGLISH ASPARAGUS !!!

After a typically grey bank holiday, the sun is shining again, and the shop is full of goodies, including that touchstone of the seasonal food calendar, English Asparagus. The season is a short one, and already the price is going down. So bag yourself some tasty spears and try out some new recipes such as the one below, or click here for a selection of recipes.

 

Chargrilled British Asparagus and Spring Onions with Lime and Sea SaltChargrilled British Asparagus and Spring Onions with Lime and Sea Salt

Serves 4
Preparation 5 minutes, plus pre-heating griddle pan
Cook 5-7 minutes

Ingredients

1 bundle British asparagus spears (300g)
1 bunch spring onions
1 tbsp sunflower or groundnut oil
1 lime
Flaked sea salt (such as Maldon)

Method

  1. Heat a griddle pan to hot, about 10 minutes or light the barbeque.
  2. Wash the asparagus and trim off the wooden end. Wash the spring onions and peel off the outer layer, if necessary, leaving the root attached.
  3. Brush the vegetables with a little sunflower or groundnut oil and lay across the smoking hot griddle. Cook for about 5-7 minutes, turning occasionally, or until the asparagus and spring onions are tender and blackened a little. The thin ends of the spring onions will get quite chargrilled and crispy - this is fine, they will taste great.
  4. Remove to a serving plate, squeeze over the juice of the lime and season generously with flakes of sea salt. Eat immediately.