The sight of the first asparagus spears poking their heads up from the ground marks the start of a fleeting season during which our teams from the pubs will venture out each week to forage the scented leaves for our menus.
Asparagus is best served simply so as not to overpower its delicate flavour, which is why the traditional combinations often remain the most successful.
Serves 4
Bend the lower stems of the asparagus spears until the woody ends snap off, then use a vegetable peeler to peel the ends of the stems. Bring a wide pan of water to the boil, add the asparagus and simmer for about 5 minutes, then drain and plunge quickly into iced water and drain again well. Leave to cool.
Put the herbs, capers, shallot and mustard into a food processor and process until fairly smooth. Add the olive oil and process briefly, then check for seasoning.
To serve scatter the asparagus spears with the sliced radishes, lemon zest and edible flowers, if using. Spoon the salsa verde alongside.
Autumn in the Cotswolds unfolds gently. Warmth gives way to stillness, shadows lengthen and the landscape softens. Crisp air carries the faint scent of wood smoke and damp earth, villages are framed by copper beech trees, and log fires crackle…...
Rooted in nature, each wellness experience is designed to restore and realign, gently encouraging guests to slow down and reconnect.
