The start of the asparagus season can’t come soon enough, can it? A much-loved seasonal vegetable and a good looking one at that, the British asparagus season is anticipated amongst home cooks and restaurant chefs alike.
British spears are harvested by hand and a good and plentiful crop is reliant on a cool, crisp early spring, not too damp, not too dry.
Simply boiled or steamed with a good amount of salted butter is delicious, but midway through the growing season, I think it reasonable to be just that little bit more adventurous.
- Shortcrust pastry 400g
- Eggs 4
- Double cream 300ml
- Salt and freshly ground black pepper, to taste
- Asparagus spears, approximately, trimmed 15
- Chives, finely chopped small bunch
- Chive flowers, if you have them, to decorate