Asparagus
Filed under: Food in London
I may as well devote the month of May to asparagus because that’s what I will be eating for the most part of it. The asparagus season in Britain is pitifully short lasting no more than 6 weeks so time is of the essence. When I first get my hands on them, which I managed to do last weekend at Borough market, I like to savour them in their most natural state - simply blanched for a couple of minutes with a generous slosh of extra olive oil and a drop of balsamic. A soft boiled egg is an optional extra although it is great for dunking the spears into. Don’t be coy remember that asparagus is a finger food and half the fun of eating them is to pick them up between your fingers and plunge them down your mouth!
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asparagus and poached eggs go so well together…. and you have captured it perfectly in your photograph. looking forward to seeing and reading more about asparagus month.
Comment by deborah 05.04.06 @ 2:13 amI like to grill them shortly without blanching them.
In Germany we have the white asparagus season at the moment which is a big thing too. I like both actually, but I think the greens are a bit tastier and more mediterranean.
bon appétit
alex
That is a photo so delicious it’s almost naughty. Very well done.
Enjoy the asparagus and I so look forward to a month of ideas on how to prepare this noble vegetable. While asparagus season does not last very long here in Ontario as well, our season starts a bit later than yours so I’m sure I’ll have some of your recipes to guide me.
Comment by Ivonne 05.04.06 @ 1:44 pmAhh yes, I have to agree asparagus and eggs were made for each other. A divine combination, so simple, but oh so good!!
Comment by Bron 05.06.06 @ 8:22 amHoly toledo, GastroChick. Your photos are awesome! Where have you been hiding this secret talent? In asparagus-related news, I had my first of the season tonight. It was mediocre at best. But Woofy just bought some and plans to make it for me tomorrow with eggs, so I’ll let you know how it goes.
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Yum, I am a lover of Asparagus. Oddily enough, I grew up eating white ones more than green. In the US however, it is more common to find green ones versus white.
Comment by Bea at La Tartine Gourmande 05.03.06 @ 5:38 pm