It’s that perfect window for British Asparagus, the season is only about eight week based on the perfect balanced weather conditions. The crop itself is fast growing and incredibly intensive so can only be grown for a short time, planting to first buds can take three years.

Grown predominantly on the East coast but also in pockets around the UK (we use Wye Valley asparagus) where prevailing winds can be milder but with good soil (Kent & Norfolk) farmers need to carefully manage crops to ensure future stems are plentiful.

Wye Valley itself is a light sandy soil and south facing slopes have exceptional early spring sun with the valley providing the perfect micro climate for early growth.

rim the asparagus stems and blanch in simmering water on the hob for three minutes, you’ll see the colour intensify on the stem and buds, over cooking will start to ‘grey’ the asparagus and you lose all the goodness and fresh flavour.

Reduce the double cream on a separate hob until the cream is halved in volume, take this off heat and add 20g of grated Spenwood cheese into the cream and whisk gently until smooth.

Place the asparagus  in a line on the plate and smother the stem in the cream sauce.

Finally crush the cob nut and grate finely over the Spenwood cream sauce

Spenwood cheese – This is a hard thermised sheep cheese made by the Wigmore family in Riseley, Berkshire. It has a well-developed nutty flavour that intensifies as it matures.

Kentish Cob nuts: Are a type of hazelnut grown specifically in Kent, harvested green state in August and then de-husked in November onwards, they are a perfect British ‘stored’ item that can be a great flavour and texture ingredient all year round without the need for energy intensive refrigeration.