All about asparagus

This week it’s been all about asparagus for us. Here at Caiger & Co. we love cooking with carefully sourced seasonal ingredients. The British asparagus season is very short-lived, lasting only from the end of April until June, making it even more special. You can import it throughout the year but the British variety is thought by many, including ourselves, to be the best. The French variety is purple, the Spanish and Dutch varieties are white whereas, the asparagus grown in the UK and the US is green.

Asparagus are the young shoots of a cultivated lily plant and can be hard to grow, sometimes taking  2 to 3 years to get started. Once the plant is productive though it can be active for up to 20 years. When the spears reach the right height they are individually harvested by hand. Growing asparagus is a labour of love but we definitely think it’s worth it!

Asparagus is extremely versatile and is delicious served simply. It can be boiled, steamed, grilled, roasted and barbequed. When you are preparing larger spears you should bend them until they snap and throw away the end.

This week we served a light summery asparagus and pea risotto which went down a treat. We were hard pushed to find a bowl which wasn’t empty which is also a good sign. We also served up asparagus with truffle oil, parmesan and quail’s egg canapés at a drinks party. These ingredients are a fantastic combination and also look beautiful when they are plated up.

We have lots of new dishes on our menus, just perfect for your summer event – get in touch if you would like to find out more.

 

Asparagus

 

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