GRADED ENGLISH ASPARAGUS Calibre 18-22
SEASON: APRIL - JUNE
Origin : Roughway Farm, Kent UK
Hand-selected finest grade English asparagus spears, harvested at peak seasonal perfection from the nutrient-rich soils of Kent. Each vibrant green stalk offers the quintessential spring flavour that showcases British farming at its finest—sweet, tender and unmistakably fresh.
Our premium asparagus boasts exceptional nutritional credentials, packed with vitamins A, C and K alongside essential folate and fibre. The delicate flavour profile and satisfying texture make this a standout seasonal delicacy that epitomises British springtime on a plate.
Producer
Roughway Farm has cultivated exceptional produce in Kent for over five generations. Their sustainable farming practices and dedication to quality ensure each asparagus spear reaches your kitchen at its absolute prime, having been hand-cut at dawn and carefully graded for consistency.
Wine pairing
Our Domaine Fouassier Sancerre Blanc ' - a mineral-driven Loire Valley Sauvignon Blanc with zippy citrus notes that beautifully complement the green, herbaceous qualities of fresh asparagus
NET: 500g
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HOW TO PREPARE AND COOK GREEN ASPARAGUS
Trim approximately 2-3cm off the woody ends of the asparagus (or bend each spear until it naturally snaps at the tender point), then rinse thoroughly under cold running water to remove any grit or soil.
Put a large pan of water over a high heat. When it is boiling vigorously, add a tablespoon of salt, then add the green asparagus. Keep the pan at a fast boil for 5 minutes, then remove and drain the asparagus. Either serve immediately, or plunge into a bowl of iced water to stop it cooking and preserve the colour. When you are ready to serve simply warm through with some unsalted butter in a pan, adding salt to taste.
KING CRAB & ASPARAGUS QUICHE
The recipe for the pastry has been adapted from one used at the River Cafe. Perfect for brunches, light dinners, or when you simply want to treat yourself to something special. The combination of premium seafood and seasonal vegetables creates a sophisticated flavour profile that's surprisingly easy to achieve at home.
ASPARAGUS WITH SUMMER TRUFFLES
There are few vegetables that stand alone as well as Asparagus. In France 'le légume royal' is often served as a starter with a simple vinaigrette, in Italy it is served with Parma ham.
Steamed, roasted or grilled these delicious spring stems are super versatile and marry well with a host of other fantastic ingredients.
SEASONAL VEGETABLES & SALADS
