Yo­tam Ot­tolenghi

The Guardian - Feast - - News -

Most as­para­gus dishes are easy to pre­pare (this is no ar­ti­choke or broad bean) and quick to cook (longer cook­ing makes it go grey and lose its body). The price you pay for this in­stant veg, though, is that it has to be su­per-fresh. As Jane Grig­son ob­served: ‘As­para­gus needs to be eaten the day it is picked. Even as­para­gus by first-class post has lost its finer flavour.’ Re­al­is­ti­cally, most of us don’t live by an as­para­gus field, so have to ex­tend Grig­son’s one-day rule. Even so, the prin­ci­ple is clear: for this del­i­cate veg­etable, the fresher the bet­ter.

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