English asparagus with quails eggs and a lemon butter sauce
At last Spring has finally arrived with all its exciting new season’s ingredients on offer:- asparagus, Jersey Royals, wild morels, wild garlic, tarragon, chives, tender lamb – the list grows daily and I need to cook with all of them.
We have an abundance of wild garlic in our copse but you can look for it on riverbanks and lakesides.
As a fisherman I often bring handfuls home with me and love the little star shaped white flowers to scatter over the food.
Here’s a very simple asparagus starter for you to try at home.