You have just a handful of weeks each year to enjoy asparagus at the peak of its season. Given the recent revelation that the humble vegetable is actually one of the biggest offenders when it comes to carbon emissions (thanks to flying it around the world out of season), you should make the most of it in April and May.
From Bettina Campolucci Bordi’s take on the popular Chinese dressing to Tommy Banks’ asparagus with roasted Jerusalem artichoke (also enjoying the peak of its season) and blue cheese, these recipes from the some of the country’s top chefs are a good place to start.
