I hold canned asparagus responsible for many people’s dislike of the vegetable.
Canned it’s slimy and definitely not the best way to experience a new taste.
But fresh – cooked until it’s just el dente – both taste and texture are sublime.
We’ve been eating it steamed and grilled.
We’ve added it to pizzas, roulades and salads.
We enjoyed it undressed and dressed – with sauce or cheese (Whitestone Windsor Blue is a particularly good match, although I haven’t got round to making asparagus rolls with it this season).
And now, before our enjoyment in it begins to pall and we start taking it for granted, the season is almost over.
Like a lot of produce, it will be available out of season thanks to producers who manage to extend the growing period, and imports, should you have the desire to buy it but I rarely do.
A lot of the pleasure in seasonal food is it’s seasonality. It comes, we enjoy it, it goes and is replaced by something else in season.
Today I’m grateful for fresh food in season.