hooray it’s asparagus time (and some more foraging)

5 May

This is a mixture of what could have been three dinners ( if there had been enough of each). Linguine with nettle pesto, roast asparagus with parmesan and a foraged salad ( allotment weeds again*) with feta cheese.

English asparagus season is brief, about eight weeks from early May through June, but thanks to the gorgeous Spring we have been enjoying its early this year and has been on sale locally, and in some shops for a few weeks now.

As I’ve already mentioned I love asparagus but wince at both how much it costs at other times of the year and at the ecological of it being shipped half way round the globe (most often from Peru). Also I think the fresh stuff tastes so much better! You can still get ropey asparagus at this time of year but many shops are good at getting it on sale quickly, if you can pick it up from the farm or pick your own, so much the better. So for the next few weeks I will enjoy eating asparagus with a clear conscience, go get some and give it try, but be quick it won’t be around for long!

*Chives, hawthorn leaves, mint, garlic mustard and sorrel.

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