Graded English Asparagus
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English green asparagus (Asparagus officinalis) from Portwood Farm in Norfolk, graded for uniform spear thickness. Grading matters because asparagus of mixed diameters cooks unevenly — thin spears overcook by the time thick ones are done. A graded bundle means every spear in the pack reaches the same texture at the same time, which is why professional kitchens specify graded asparagus and home cooks rarely see it.
Asparagus is one of the few vegetables still governed by a genuine season in the UK. The spears are the emerging shoots of the crown — the underground root system — which sends up new growth each spring as soil temperatures rise above about 10°C. The season typically runs from late April through to the summer solstice in June, when cutting stops to allow the plant to grow out into fern and photosynthesise enough energy to sustain the crown through winter. This enforced rest is why asparagus beds take three years to establish before the first commercial harvest and why the season is short.
The flavour of freshly cut English asparagus is noticeably different from imported spears that have been in transit for days. Asparagus begins converting its sugars to starch the moment it is cut — the process is rapid, and by the time a Peruvian or Thai spear has been air-freighted and distributed through a supply chain, a measurable amount of sweetness has been lost. A spear cut in Norfolk and delivered next day still has that clean, grassy sweetness intact. Use within a day or two of delivery for the best result, and store upright in a jar of shallow water in the fridge if you are not cooking immediately.
Producer: Portwood Farm — Great Ellingham, Norfolk. Run by Andy Allen, third-generation farmer; asparagus introduced to the farm in 1985. Ingredients: Green asparagus (Asparagus officinalis). Storage: Refrigerate on arrival. Best used within 1–2 days. Store upright in a jar with 2–3cm of cold water if not cooking immediately. Net: 250g bundle.
