English Asparagus (Wye Valley), +/-500g

English Asparagus from Wye Valley: A Taste of Spring!

Wye Valley asparagus is renowned for its exceptional quality, vibrant green spears and delicate, nutty flavour. Grown in the fertile soils of Herefordshire and Monmouthshire, this premium vegetable is harvested at peak freshness, offering a crisp texture and a sweet, grassy taste with subtle earthy undertones. The spears are tender yet firm, delivering a satisfying bite and a slightly buttery finish when cooked.

Cooking Suggestions: How To Cook English Wye Valley Asparagus

• Blanched: Boil in salted water for 1-2 min, then plunge into ice water to retain its vibrant colour and crunch.
• Steamed: Place in a steamer for 5-7 min until just tender.
• Grilled: Toss with olive oil and cook on a hot grill for 3-4 min for a smoky charred flavour.
• Roasted: Drizzle with oil and roast at 200¬∞C (400¬∞F) for 10-12 minutes until slightly caramelised.
• Sautíed: Pan-fry in butter or olive oil for a quick and delicious side dish (4-5min).

Serving Suggestions: What To Pair English Wye Valley Asparagus With

• Eggs: Poached, soft-boiled or in a classic hollandaise sauce.
• Cheese: Parmesan shavings, goat's cheese or feta for a creamy contrast.
• Seafood:Salmon, scallops or prawns for a light yet indulgent dish.
• Meat: Prosciutto, crispy pancetta or roast chicken.
• Sauces: Lemon butter, balsamic glaze or aioli.
• Carbs: Sourdough toast, pasta or risotto for a hearty meal.

Origin: EnglandWeight: +/-500gStorage: Keep refrigerated.Shelf life: 3-5 days from delivery.Please note: This product comes with 12-14 asparagus spears in total.Cooking suggestions: Blanching (1-2 min), steaming (5-7 min), grilling (3-4 min), roasting (10-12 min) or sautéing (4-5 min).Serving suggestions: Pair with eggs (poached, soft-boiled, hollandaise sauce), cheese (parmesan, goat's cheese, feta), seafood (salmon, scallops, prawns) or meat (prosciutto, pancetta, chicken). Serve with sauces (lemon butter, balsamic glaze, aioli) and carbs (sourdough bread, pasta, risotto). Drogo's Kitchen: Soft Boiled Wild Gull’s Egg with Asparagus, Baby Jersey Royals, Asparagus and Crab or Green Asparagus with Eggs Mimosa.