And now we wait….
Asparagus going to flower at the end of the season
So it’s here again…the final day of the British asparagus season. As always, it’s been a fantastic season: the asparagus gave us a very pleasant surprise by turning up two weeks early; bestowed its bounty upon us in abundance at the end of April; and made a celebrity of itself by appearing on the Royal Wedding menu.
We, at asparagus HQ, and everyone that we know have made the most of the oh-too-short season, including asparagus in as many dishes as possible and occasionally getting it into all three meals of the day! And of course, this year’s season was cut just too short for us to get tired of the delightful green spears, so our countdown to next year’s season will begin with gusto tomorrow!
As we bunk down and sit out the long wait until next April, we are fortunate that this island we live on does us proud with seasonal produce. So we can enjoy the delights of fresh British beans and peas, radishes and strawberries for the rest of the summer before moving onto cauliflower, cabbages, sprouts and blackberries as we head towards winter. So sit back, enjoy what each season has to offer and try to silence the little voice in the back of your mind that’s saying ‘Yes but if only it was asparagus…..’
Tiffany bids a fond farewell…
Tiffany has enjoyed every moment of the asparagus season
I simply cannot believe the season is nearly over and what a cracker it has been!! I have seen more asparagus in shops, supermarkets, delis and markets than ever before all proudly boasting that it’s British. Restaurants have had so many amazing varieties of dishes on the menu; from Pollen Street Social, to La Familigia, to country pubs and small London eateries. I have tasted it a hundred different ways in curries, risottos, tartlets, pastas, salads, and thought up exciting ways of cooking it at home. Even Heston has an asparagus recipe card in Waitrose!!
I feel that in Britain we should and now it seems we do, shout about what we do best and we grow some of the best freshest produce in the world. British asparagus comes to an end on the 21st June but we are also in the prime of British strawberry season so there is much to look forward to. Then it’s into autumn with all the root vegetables coming into season. Summer is a fab time of year and British asparagus is one of my most favourite things but let’s celebrate the best of British from now until the asparagus returns in April 2012!!
The Great British Weather Effect!
It never fails to amaze us how different the asparagus season can be from one year to the next. Last year the season arrived late, consumers were outraged to see imported asparagus on the shelves at the beginning of May, but it was so cold there was no British asparagus to sell!
Harvesting the asparagus
This year saw a very early start to the season due to the unseasonably warm weather in April. By the 27th April, just four days after the official start to the season, supermarkets were able to stock 100% British asparagus on their shelves – the first time this has ever happened this early in the year. Some suppliers were reporting up to ten times the amount of stock that they had at the same stage in 2010 when it took until mid-May to reach 100% availability.
But with the arrival of May, our great unpredictable British climate turned, to give us a much cooler than normal month. This was combined with less rain and some air frost at the beginning of the month, which resulted in production slowing down.
And so, we now face the end of the season which will be drawing to a close a week to ten days earlier than the traditional 21st June season end and consumers are starting to see some imported varieties back on the supermarket shelves.
Chris Kitchen
‘Growers with new, young beds have stopped cutting now in order to let them regenerate for next year. Established beds will still be cropped but in a limited volume terminating a week before the normal 21st June date’, said Chris Kitchen, chairman of the British Asparagus Season campaign.
There are, however, some growers who will be cutting right until the end of the season and, for those who look hard enough, some British asparagus will be available on shelves over the next couple of weeks but on a limited basis from selected areas. So, it’s just about time to begin the countdown to 23rd April 2012…
Tiffany’s first farm Aspara-sperience!
Tiffany Goodall picking asparagus on Copas Farm
In the height of the season we took a couple of days out to take some journalists to the gorgeous pick your own Copas Farm in Slough. For the first time ever I ventured onto an asparagus field expecting a bounty of lush greenery and amidst it all some asparagus growing up towards the sun- how naïve I was! From afar the field looked completely depleted, however I soon learned that it was indeed exactly what an asparagus field should be like. On closer inspection and education from Peter Shaw, the farm manager, we found that the asparagus literally shoots up through the dirt as the spear that you see on your plate. Once you train the eye to it, a world of tiny green spears opens up and you just pick, pick and pick until your hearts content!
We had the company of a brilliant group of journalists and had fun picking, narrowly missing the rain, which was a welcome sight to the farmer even though we were hoping it would stay fine! On the second day, we went to Tummies deli and restaurant in the heart of Slough where I led a cooking demonstration. We made my seasonal and very easy asparagus, sun-dried tomato and goats cheese tart before enjoying a thrilling English wine tasting. I had no idea us Brits produce such great wine and at really competitive prices. I thought the Chapel Down Rosé was the best match with the sun dried tomato tart and asparagus.
Asparagus, sun-dried tomatoes and goats cheese tartlets
Despite us all cooking with the picked spears, I still went home with a bag brimming with freshly picked asparagus and cooked all sorts of dishes throughout the week including an easy tuna pasta bake with asparagus- easy and keeps in the fridge for an age.
It was such a great experience and all of the meals that I subsequently enjoyed are so evocative of summer. I urge everyone to make the most of the end of the season, get in lots of British asparagus and wash it down with some English wine for the quintessential British meal!!
Tiffany Goodall
Ten ways with Asparagus
Given that the weather is slightly unpredictable at the moment, we have come up with ten different ways to enjoy asparagus no matter what dish your meal calls for!
1. Keep it simple and just enjoy the pure flavour and texture of this wonderful veg with
Asparagus with Balsamic and Olive Oil Dressing
2. Cosy up when in the evenings that turn a bit chilly with
British Asparagus and Pea Risotto
3. Impress your friends whilst saving time in the kitchen with
Asparagus tartlets with goats’ cheese and sun-dried tomatoes
4. Get out the BBQ and enjoy a true delicacy with
Chargrilled Aspargus and Spring Onions with lime and sea salt
5. Keep the costs down with this dish for under a tenner
6. Go healthy after all those long weekends of celebrating with
Seared Tuna with roasted Asparagus, Mushrooms and Cherry Tomatoes
7. Whip something up quickly after a long day with
Oven Roast Asparagus with Smoked Salmon
British asparagus pea & goats cheese souffle
8. Create a restaurant style meal for a dinner party with
Asparagus, Pea and Goats' Cheese Soufflés
9. Enjoy an al fresco lunch with
Asparagus and Avocado, Broad Bean, Olive and Basil Salad
10. And finally go for an old classic with
British Asparagus in Abundance…
This year I have been startled and excited at how many restaurants, cafes, delis, bars and shops are brimming with asparagus. I truly think I have eaten it most days of the season. It’s delicious, of course, but it seems that more than ever everyone is embracing this magnificent British product.
Tiffany Goodall enjoying British asparagus
It’s a perfect example that when something is in season it’s not only truly delicious, but also super thrifty to enjoy from supermarkets, markets and even restaurants. With the recent Royal Wedding I think everyone is feeling proud to be British and restaurants seem to be celebrating retro British classics.
I’m lucky enough to eat at a variety of London restaurants - from the classic family run La Familia to the new and very talked about Pollen Street Social – and it’s so exciting to see how people interpret both new ways and the good old classic ways to serve asparagus. I have eaten spears simply and traditionally, warm with hollandaise, cold with a French and punchy vinaigrette, with poached salmon… the list goes on! Even with an Italian zabaglione – an Italian version of Hollandaise but featuring white wine in the sauce. Then there are the Asian eateries serving prawns with ginger and British asparagus, and even cafes with open air BBQ’s serving them grilled with balsamic. It’s simply everywhere and it’s fabulous!
It’s funny because I imagine some people going into supermarkets and wondering what they can do different with asparagus, getting them away from the hollandaise and balsamic classics. However, it’s good to analyse menus and pick up ideas from restaurants, because from first-hand, roving restaurant experience, one can gain a lot of thoughts and inspirations when it comes to one of Britain’s finest ingredients.
If you’re looking for more inspiration, take a look at my delicious yet simple recipes – enjoy!
Top London chefs support the British Asparagus season – part 2
Welcome to part 2 in our series on how London’s top chefs are helping to support the British Asparagus season and fly the flag for fresh British produce.
Gordon Ramsay is one of the finest British chefs in the country. Renowned throughout the world not only as a first rate chef but also a restaurateur and television personality, he has been awarded some 12 Michelin Stars and is a passionate advocate of seasonal produce.
Writing in The Times, Gordon Ramsay said:
“Asparagus always puts a smile on my face and prompts a whole new lease of kitchen activity. I only want the best, and the best is definitely British, so now’s the time to get down to your local farmers’ market or asparagus farm and dig in. Look for spears that stand proud and feel firm, with tightly closed buds.”
If you are in London between now and the 21st of June and happen to visit one of Gordon Ramsay’s restaurants, the chances are you will come across some of his delicious asparagus-inspired quintessentially British dishes.
At Gordon Ramsay at Claridge’s, there is a fantastic opportunity to order his very own starter in the set lunch menu and the lunch tasting menu:
- New season asparagus with bacon crust, Comté and an almond velouté
At Gordon Ramsay’s prestigious Petrus in Knightsbridge, head chef Sean Burbidge has created the following seafood dish available on the lunch à la carte menu:
- Roasted lobster tail with British Asparagus, morels, lemon and vanilla sauce
If you are lucky enough to visit Gordon Ramsay’s stunningly modern Maze in Grosvenor Square presided over by head chef Alex Marks, you can sample this delicious starter on the à la carte menu:
- British Asparagus, broad bean, fried quail’s egg and watercress
Not to be outdone, Gordon Ramsay’s luxurious York & Albany overlooking Regent’s Park and headed by renowned chef Colin Buchan has a British Asparagus, poached egg, San Danielle ham and a grain mustard vinaigrette starter on the Menu du jour and early supper menu.
Meanwhile, Gordon Ramsay’s local bistro in the heart of Chelsea, Foxtrot Oscar has a stunning starter of Grilled British Asparagus with poached hen’s egg and pecorino romano.
Of course, Gordon Ramsay is not the only well known chef who fully appreciates the depth of flavour and unique taste of British Asparagus.
Raymond Blanc, from Le Manoir Aux Quat' Saisons in Oxfordshire commented:
“One of my favourite seasonal foods is the first crop of British Asparagus which I steam and, whilst warm, lay into a light mustard vinaigrette, allow to cool slightly and devour. Delicious."
Closer to London, Tom Pemberton at Hereford Road in W2 is a fan of simplicity when it comes to preparing British Asparagus. Currently on his menu is a delightfully pared down Grilled British Asparagus with melted butter. A true classic - delicious sprinkled with a little sea salt and black pepper.
Last but certainly by no means least, if you’re staying in the capital overnight at the Radisson Edwardian hotel at Canary Wharf, there is a special offer at the Azura Bar & Restaurant. For the month of May, guests can enjoy a British Asparagus platter with duck eggs and hollondaise sauce with a glass of chilled Pinot Grigio for just £12 per person.
How civilised to enjoy British Asparagus at its very best with a glass of wine – bottoms up!
Top London chefs support the British Asparagus season – part 1
You may have heard us say once or twice (!) that British Asparagus is absolutely the finest in the world with its intense, complex flavours - a result of our unique, temperate UK climate.
But don't just take our word for it, some of the top London chefs have been falling all over themselves to make the most of our wonderful but all too brief British Asparagus season.
Here at British Asparagus HQ we thought we'd hit the streets of the capital to see exactly what the best chefs in the business are doing to celebrate the season.
Acclaimed chef and restauranteur, Mark Hix is a huge supporter of fresh seasonal British produce and a self-confessed fan of British Asparagus. Writing recently in The Independent, he said:
“It's now time to get cracking with the British asparagus season – we have asparagus on the menu in all our restaurants and are making a big deal of it. The advent of asparagus is one of the first signs of spring on the culinary front and apart from classic techniques such as boiling and steaming them, there are so many other fun ways to cook and serve these versatile and delicious vegetables."
If you are lucky enough to visit Hix Restaurant & Champagne Bar located in London's Selfridges, you're in for a treat! Included on the menu are the following delicious asparagus offerings:
- Steamed Lincolnshire asparagus with hollandaise
- Asparagus fondue
- Dorset Blue lobster salad with asparagus and pink fir apple potatoes
- Fried Braddock White duck's egg with sprue asparagus and Kings Lynn shrimps
- Jersey Vraic Royals and asparagus with chive butter
If you find yourself wandering past Brown's Hotel on Albemarle Street in central London, why not visit Mark Hix's restaurant, The Albemarle? There the asparagus delights on offer include:
- Chicken and asparagus broth with a poached bantam's egg and wild chervil
- Shaved asparagus and fennel salad with capers and pennywort
If you are anywhere near the Design Museum near Tower Bridge, the Blue Print Cafe is well worth a visit. Head chef, Jeremy Lee, has created some delicious asparagus dishes that really complement our favourite vegetable's delicate flavours:
Starters
- Baked salsify and British Asparagus with Parmesan
- Asparagus, poached egg, butter sauce and Parmesan
Mains courses
- Wild garlic polenta, goat's curd, grilled asparagus, artichokes and crumbs
- baked pork, asparagus, peas and broad beans
- Grilled leg of Elwy Valley lamb, grilled asparagus and mint salad
Not to be outdone, Adam Byatt, rising star and head chef at Trinity situated in Clapham Old Town adjacent to Clapham Common has a mouth-watering starter of Vichyssoise of British Asparagus and Jersey Royals with potato crisps and fresh curd and a mains course of Herb crusted Cornish plaice served with British Asparagus, Jersey Royals and Pea Shoots. Sounds divine!
Well, hope this has whetted your appetite for British Asparagus and has demonstrated the amazing versatility of our favourite green spears.
In part 2, we'll take another walk round London's best eateries to bring you more top London chefs' creative dishes celebrating the British Asparagus season.
Until next time, keep buying and enjoying British Asparagus!
Dispelling the myths
Here at British Asparagus HQ, we're always amazed at how many myths there are surrounding selecting, preparing and eating one of Britain's best loved and finest vegetables.
We thought we'd tackle some of these perceived myths head on and get to the truth of the matter!
We've sifted through and identified the top 5, so without further ado:
Myth 1 - Asparagus is available all year round
Truth - The true British asparagus season is very short, lasting for about eight weeks from late-April to mid-June. Imported asparagus is available from different parts of the world all year round, but British asparagus is well worth the wait for its unbeatable flavour and freshness.
Myth 2 – Asparagus is complicated to prepare
Truth – This myth couldn’t be further from the truth. One of the simplest methods to prepare asparagus is to steam for around 3-4 minutes until just tender and toss with a knob of butter, a little grated lemon zest (if you like citrus flavours) and a light sprinkle of sea salt. Then just pick up with your fingers and enjoy!
Myth 3 – You should snap the asparagus spear in the middle before cooking
Truth – The myth goes that by snapping the spear at the base you will remove the very toughest part of the stalk. In fact, that’s not necessarily true as the asparagus won’t always snap in the ‘right place’ and you may end up wasting too much. If you are preparing a very smooth soup or sauce, by all means snap away but otherwise, there’s no point and you’ll end up unnecessarily binning too much.
Myth 4 – You need to tie asparagus bundles with string to boil or steam it
Truth – There is no need to tie asparagus spears with string or bind them together with elastic bands. While it may help you retrieve the cooked asparagus quicker from the saucepan, it is certainly not a 'must do'.
Myth 5 – Everyone who eats asparagus has strange smelling urine
Truth – Not everyone who eats asparagus gets a distinctive odour to their urine. Your genetic makeup may actually determine whether your urine has the odour as only some people have the gene for the enzyme that breaks down the sulphurous compound that creates the smell. Interestingly, not everyone is able to detect the smell when it is present.
So there you have it, the truth from the horse's mouth!
If you've heard any urban myths about British Asparagus we'd love to hear them, perhaps we could get to the bottom of it for you and debunk those falsehoods?
In the meantime, keep enjoying the wonderful British Asparagus season!
Tiffany Goodall shares her tips for celebrating the Royal Wedding weekend in true British style
Tiffany enjoying the seasonal spears
Yet another weekend of celebrations is heading our way! Are you planning on having friends for dinner or lunch? Maybe you are going to someone else's street party have a right royal knees up? With the start of the British Asparagus season upon us what could be a better way to tie this all together and create the ultimate British feast!?
As it’s a long weekend why not pop down to your local market (if you’ve got one) where you can sample all of their fabulous seasonal ingredients - my local market is a diverse culture creation where everyone buys different produce for different reasons. You can't help but see what's in season and for a start there will be a bounty of fresh and British asparagus! And if you are not lucky enough to have a local market, asparagus is in such abundance due to the glorious weather we’ve been enjoying so you can literally buy British everywhere!
Buy bundles by the dozen as you can create so many different dishes over the royal wedding weekend and if you are going to friends’ houses why not take a gorgeous asparagus salad rather than, or even with, a bottle of wine?
Asparagus with olive oil and balsamic vinegar
One of my favourite sharing plates, and something I became inspired by after a trip to Portugal, is a big platter of simply poached asparagus with egg mayonnaise, wholegrain mustard and soft eggs simply sliced on top with lashings of salt and pepper. It sounds a bizarre combination but it's like a tapas dish and the flavours work so well together! Or for simplicity, why not create a board of poached asparagus with balsamic and shaved Parmesan? If you are having a royal wedding street party these tapas or sharing dishes work so well. Everyone can dive in to a great British treat, whilst your house, garden or street is festooned with red, white and blue bunting and the royal wedding is proudly playing in the background.
And so my tips for the royal wedding weekend and to celebrate in true British style are to head to your local market for seasonal and thrifty options. Then you can cook a feast of tapas and sharing dishes using seasonal British produce like asparagus (which you can bet will be part of the royal wedding menu in the palace), crack into the rosé and party like a king to celebrate the biggest and most exciting days this year!
from Tiffany Goodall
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