Note This recipe is from Marco Pierre White's Great British Feast (Orion, $55, hbk). In editing this recipe for publication we have made minor changes to bring it into Gourmet Traveller style.
We probably grow the finest asparagus in the world and the British season is the highlight of the foodie calendar. The first spears appear at the end of April and the season lasts just eight weeks. Asparagus is great served al dente with nothing but drawn butter but, for a change and when you feel like something a little more substantial, this recipe makes a great lunch. You'll need to begin this recipe a day ahead.
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