Asparagus: blink and you’ll miss it

UK asparagus is a fast, spring-only joy—often late April to June depending on weather. Flavour drops quickly after harvest, so buy fresh and cook soon. Here’s how to spot the best bunch and treat it well.

UK timing tip

Seasons shift with weather. A late, cold spring pushes the first cut back; warm spells bring a surge. Many growers post updates on social media—follow your local farm for real-time cues.

How to choose at the stall

Tips tight and buds closed.
Cut ends moist rather than desiccated.
Spears squeak slightly when rubbed—sign of freshness.
Thickness is style, not quality: thin = quick sear; fat = juicy roasting.

Storage: hours matter

Asparagus is basically a cut flower. Treat it like one:

Same day: wrap ends in damp paper; refrigerate in a loose bag.
Next 2–3 days: stand upright in a jar with 2–3 cm water, cover loosely, refrigerate. Change water daily.
Longer: blanch 90 seconds, chill, dry thoroughly, freeze flat. Best for pasta, frittata, risotto.

Prep without waste

Skip the “bend till it snaps” trick—it wastes good stem. Instead, trim 1–2 cm from the ends and peel the lower third of thicker spears. You’ll get tender stalks, no stringiness.

Cooking: keep it hot and brief

Pan-sear: 3–5 minutes in a hot pan with oil or butter; salt at the end.
Roast: 220 °C for 8–12 minutes; thicker spears love this.
Steam: 3–4 minutes; finish with lemon and olive oil.
Grill/BBQ: high heat, char marks, 4–6 minutes.

Flavour friends: lemon zest, soft herbs, parmesan, poached eggs, brown butter, miso, hollandaise, peas, new potatoes.

Zero-faff meal ideas

Spring toast: seared spears + ricotta + lemon + mint.
Tray supper: asparagus, cherry tomatoes, gnocchi; roast together and toss with pesto.
Fridge rescue frittata: leftover spears, peas, herbs, and feta.

Grower’s notes (for home growers)

Asparagus crowns take patience—don’t harvest for the first two years. Choose a sunny, free-draining bed; keep it weed-free. Stop cutting in early summer and let spears fern out to feed next year’s crop.

Quick win

If the ends are woody, slice coins from the bottom 5–6 cm and cook them first; the tender tops go in last. You keep all the flavour.

What to ask a farmer

“When were these picked?” (same-day is common in season)
“Which field/variety is this and how do you like to cook it?”
“Do you recommend peeling the base on thicker spears?”

Crop Spotlight: Asparagus