Chef Theo Randall makes an incredibly simple dish using asparagus, butter and anchovy. Drizzling this special butter and adding parmesan shavings to the top, you'll have a delicious starter that's bursting with flavour.
You'll want to put it in (and on) *everything.*
In a cruel twist of evolution, some of us can smell it and some of us can't.
You've got to be kidding.
It's the perfect complement to the full-flavored British asparagus.
There's something about the edgy flavor of dill that mates it well with so many things in so many cuisines.
Ramps, asparagus and fiddleheads herald the start of growing season.