Our beloved spring vegetable is refusing to come out until Spring shows up (a stance I actually admire and would quite like to take up myself!) The asparagus that showed so much promise in the heatwave at the end of March has been stopped in its tracks by the combination of the rain reducing the soil temperature and the cold air temperature.

And with frost forecasts for the weekend, growers are expecting not to begin proper harvesting until at least the end of next week. The up side? When it does come, it will be bountiful so make sure as soon as you start to see it you keep buying and don't stop until the end of the season. Which will come as always on the 21st June, no matter how hard we wish it could stay forever.

We've had some excitement already with a few of the growers harvesting the first of their outdoor crop in the last few days in March - the earliest they've known it. Now that the weather has cooled again, we're expecting the season to be fully underway in the next couple of weeks.

Dean Edwards

We're very excited about the 2012 season. Chefs Valentine Warner (What to Eat Now and Great British Food Revival) and Dean Edwards (ITV's Lorraine and Mastechef) have devised some delicious recipes which we can't wait to get cooking. Georgie Twigg, member of the British hockey team, has also told us what she loves to eat when she's in training so we could develop 3 dishes that will keep up her (and our!) stamina as we all prepare for the big summer ahead.

So join us in our countdown - just 17 more days before our plates are solidly filled with those green and pointy summer spears for two whole months!

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 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 21^st 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!!

Harvesting the asparagus

This year saw a very early start to the season due to the unseasonably warm weather in April. By the 27^th 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 23^rd April 2012…

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

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

 Asparagus and Pea Risotto 

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

Smoked Ham and Asparagus Tart

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

A classic combination of Asparagus and Hollandaise Sauce

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!

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 21^st 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!

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!