Tuesday, 5 May 2015



Around the beginning of May, we wait with much anticipation for the sign to go up at the local Asparagus farm down the lane from us, here in Kent.

Those early days of Asparagus sales from their barn, cause much competition from we locals, as we race to get our beautiful bunches of this seasonal delight before they run out each day.

No all year round, air freighted tasteless imports can begin to compare with the gorgeous, sweet, fresh taste of these just picked spears of goodness. With such a short season of barely eight weeks, depending on the weather, fresh local Asparagus has become a delicacy to savour...

Whether steamed, or oven roasted, with butter or hollandaise sauce, used in flans, or delicious pasta and risotto dishes...we try to eat as much of it as we can before the season ends!  Saturday lunch found us eating it in our favourite way...oven roasted in olive oil, with parma ham, shavings of parmesan and pine nuts....yummy!

Dating back to Roman times,  Asparagus not only tastes good, it does you good.  Packed with vitamins A, B and C, virtually fat free and full of fibre and folic acid, it is also good for the heart, boosts the immune system and cancer defences, and also great for skin, nails and hair....wow, what better excuse do we need to indulge in this super delicious super food!

Is Asparagus on your menu this month?  If so, how do you like to serve it?  I would love to hear!

Wishing you a very happy week...

Sophia xx


  1. Hello Sophia, absolutely love asparagus, how fortunate to be able to go and visit an asparagus farm. This looks like a delicious recipe to try out. I usually like my sauteed rather quickly with cracked black pepper, lemon juice, a little fresh garlic and some sea salt, sometimes I wrap the parma ham around uncooked asparagus and bake in the oven for a few minutes. Either way asparagus is delicious!

  2. Sounds delicious Sharon! Have a lovely week.....