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.
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