Crispy British Asparagus
The British asparagus season runs from the end of April until June, so you should have been noticing it in local supermarkets recently.
Usually a very expensive vegetable, the cost lowers significantly during British asparagus season, so I like to make the most of it.
More information can be found on http://www.britishasparagus.com
My favourite way to enjoy this vegetable is to keep it simple, to appreciate its flavour.
Bundle of British asparagus
Glug of olive oil
Salt and pepper to taste
Snap off the final inch of the woody asparagus stalk. Place the asparagus stems on a baking tray and glug some olive oil over the tips, and a little down through stalk. Place in a preheated oven at 180 and cook for around 15-20 minutes. After 15 minutes, check how crispy the tips are – you may want to remove them at this point or, like me, allow them to crisp up a little bit more. Remove and add salt and pepper to taste, at the table.