I once told a very charming restaurant manager at the top of my voice, after a few too many glasses of wine, that “I planned our wedding around asparagus season!” It was clearly a very pompous thing to say, but that doesn’t mean there wasn’t some truth to it, or at least to the excitement that drove me to say it so earnestly. British asparagus is, to my mind, one of the most exquisite ingredients we have, and one of the things that makes it such a delicious treat is its fleeting eight-week season. These flavourful spears actually begin to be harvested and sold at the very end of April, weather allowing (this year’s late frosts will have played some havoc), and while they may

Source: The Times April 27, 2021 15:56 UTC