British asparagus, with its intense, complex flavour, is considered to be the finest in the world. These green spears of spring are with us for an all-too-short season from April to June.
Traditionally only green asparagus has been grown here, but there are numerous types and varieties.
Regardless of whether you’re buying thin ‘sprue’ asparagus or extra-large ‘jumbo’ spears, always choose stems that are firm and lush, rather than dry and wrinkly.
PEA, MINT AND ASPARAGUS SOUP
INGREDIENTS
• 500g Peas
• 1 cube Vegetable stock
• 1ltr Water
• 10g Fresh mint
• 250ml Double cream
• Seasoning
• 300g Asparagus
METHOD
1. Make the stock upto 1 litre of boiling water
2. Cook the peas in the stock, covered in a large pan for approx. 5 minutes over a medium heat
3. Trim the asparagus spears to remove the lower spikes
4. Add the asparagus and cook for a further 3 minutes
5. Add the mint then cool
6. Liquidise and pass through a sieve into a clean pan, pushing as much through as possible
7. Reheat with the cream, taste and adjust the seasoning. Be careful not to boil
8. Serve with crusty warm bread.