{"id":7097,"date":"2017-04-07T12:37:00","date_gmt":"2017-04-07T12:37:00","guid":{"rendered":"http:\/\/artisanfoodtrail.co.uk\/final\/blog\/asparagus-season-is-here-2\/"},"modified":"2022-06-06T15:57:06","modified_gmt":"2022-06-06T15:57:06","slug":"british-asparagus-season","status":"publish","type":"post","link":"https:\/\/artisanfoodtrail.co.uk\/blog\/british-asparagus-season\/","title":{"rendered":"British asparagus season is here!"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.16″ custom_padding=”0px||0px|” transparent_background=”off” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_padding=”0px||0px|” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_image src=”https:\/\/artisanfoodtrail.co.uk\/blog\/wp-content\/uploads\/2015\/03\/Main-Header.jpg” alt=”Main Header – The Artisan Food Trail” align_tablet=”center” align_last_edited=”on|desktop” _builder_version=”4.16″ use_border_color=”off” global_colors_info=”{}” align_phone=”center”][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ use_custom_gutter=”on” gutter_width=”2″ specialty=”on” parallax_method_1=”off” parallax_method_2=”off” _builder_version=”4.16″ custom_padding=”20px||0px|” transparent_background=”off” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” global_colors_info=”{}”][et_pb_column type=”3_4″ specialty_columns=”3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_row_inner admin_label=”Row” _builder_version=”4.16″ global_colors_info=”{}”][et_pb_column_inner saved_specialty_column_type=”3_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_post_title author=”off” date=”off” comments=”off” featured_image=”off” _builder_version=”4.16″ title_font=”Arvo|on|||” title_text_color=”#853d01″ title_font_size=”30px” text_orientation=”center” custom_padding=”||0px|” use_border_color=”off” border_color=”#ffffff” border_style=”solid” parallax_effect=”off” global_colors_info=”{}”][\/et_pb_post_title][\/et_pb_column_inner][\/et_pb_row_inner][et_pb_row_inner admin_label=”Row” _builder_version=”4.16″ custom_padding=”0px|||” global_colors_info=”{}” column_structure=”1_2,1_2″][et_pb_column_inner type=”1_2″ saved_specialty_column_type=”3_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_image src=”https:\/\/artisanfoodtrail.co.uk\/blog\/wp-content\/uploads\/2014\/04\/Asparagus1-800px.jpg” alt=”British Asparagus – The Artisan Food Trail” align=”center” align_tablet=”center” align_last_edited=”on|desktop” _builder_version=”4.16″ animation=”off” sticky=”off” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}” align_phone=”center”][\/et_pb_image][\/et_pb_column_inner][et_pb_column_inner type=”1_2″ saved_specialty_column_type=”3_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.17.3″ text_font_size=”15″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” hover_enabled=”0″ use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}” sticky_enabled=”0″]The wonderful thing about eating seasonally is that it really makes an occasion out of consuming the best produce. The British asparagus season is finally upon us starting on 23rd April running for a short couple of\u00a0months.\u00a0 We’ve enjoyed the building anticipation before it finally arrives in the shops and will be making the most if it.<\/p>\n

Foreign asparagus is available all year round and it does somewhat diminish the specialness of it, plus you really can’t top the British variety.<\/p>\n

From planting the crowns, it takes around \u00a0two years before the asparagus reaches maturity and is good enough to harvest. Once fully flourishing though, the spears can be cut, after which, it takes only 24 hours for a new shoot to appear and grow to an appreciable length. After a slow start it goes off like a rocket!<\/p>\n

We discovered that it tastes so much better if you roast it.\u00a0The flavour becomes concentrated, something that boiling takes away. Just get the oven nice and hot, put the spears into an ovenproof dish, drizzle with some extra virgin cold pressed rapeseed oil or olive oil, pop in the oven for about 10 minutes and you have perfectly cooked asparagus.<\/p>\n

For asparagus cooked in this way, try this recipe<\/strong><\/a> using wild venison chorizo from Great Glen Charcuterie<\/strong><\/a>, which complements the minerally taste of the asparagus so well.
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