Currabinny Cooks: Three recipes for versatile yet delicate asparagus
Asparagus Gratin: "Any opportunity to bake something in cream and cheese will be unapologetically taken."
Asparagus epitomises the point of seasonal eating. The beautiful green spears emerge in the middle to late spring at which point you should take the opportunity to grab a few bunches because they have a short enough season. Asparagus outside of its season tends to be woody, floppy, sad and imported from the southern hemisphere. It is one of those things that really has to be eaten at its absolute best.
The flavour of asparagus is so delicate, so elusive and yet so unique and instantly identifiable. There are so many ways of cooking asparagus and infinite things to pair it with or methods to dress it up, but it has to be said, keeping it as simple as possible is usually the best way.
