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All About Asparagus

Posted on 22nd June 2016

Portwood Asparagus

Our trusted supplier of 10 years, County Supplies, organised a trip for our chefs to visit Portwood Asparagus Farm, to learn more about where our amazing asparagus comes from. Our chefs were warmly received by the farmer and his wife who put on an amazing home cooked lunch (of asparagus tart of course) and went on to share their knowledge and passion about the amazing vegetable that Britain is best at growing. What a generous couple!

Asparagus are only in season for around 12 weeks in the year (depending on weather, climate etc.), although many call for the season to be lengthened, our chefs love the seasonality of the veg, it just makes it that little bit more special. The season starts around the 1st April and farmers still abide by the folk law that they must stop clipping on Midsummer’s night. Portwood asparagus is slow aged and matured and isn’t ready to eat until the third year of harvest. All these aspects make this asparagus not only incredibly tasty but nutritionally good too. Our chefs have put together a dish that anyone can have a crack at, all you need is butter, an egg and, of course, some amazing British asparagus.




Poached Hens Egg, English Asparagus & Lemon Brown Butter

Serves 2


2 Large Free Range Hens Eggs

12-16 Spears of Asparagus

30g Salted Butter

1 Lemon (halved)

1 Tbsp White Wine Vinegar

Sea Salt/ Cracked Black Pepper to taste

Garden Cress/Flowers (optional)


Bring 2 litres of water to a light simmer and add vinegar.

Crack eggs into separate teacups or bowls. With a spoon or whisk, stir water to form a whirlpool and drop both eggs in gently.

Cook for 1 1/2 – 2 minutes until firm to touch, remove with slotted spoon and drain on kitchen paper.

Meanwhile, place asparagus into a medium saute pan and sear until well toasted on one side. Add butter and lemon halves to the pan and allow the lemon to toast and slightly caramelise. Squeeze the lemon juice over asparagus.

To plate, stack asparagus in a rustic manner, place eggs on top, drizzle the juices from the pan over the dish, season with salt and pepper, sprinkle with garden cress/flowers and place one half of the lemon on each plate.

Grab some cutlery and enjoy!