One of the things I like most about spring is harvesting asparagus. Having passed the ‘leave it for two years for the plants to grow before you can harvest’ phase, we are now rewarded with plump spears pushing their way rapidly out of the ground.
Like ‘they’ say when it’s this fresh you need only to quickly cook the spears for the best flavour.
My hot tip is to leave picking your asparagus until immediately before you are about to cook. This is because some of the sweetest flavours quickly disappear the longer the asparagus is out of the ground.
For our first asparagus lunch of the year we quickly sauteed the sliced asparagus along with some of TB’s home-cured prosciutto …
We then stirred this through some cooked orichette pasta and served with some parmesan cheese. Simple and really sweet to taste.