[chefmarkh]

So new season is in full swing, what are you all doing with it this year?

[rosstheshepherd]

Use it on my special boards for the duration

usually cooked and served with a beurre blanc and parmesan and sea salt

Ross

[alexw]

on with my Salmon balotine at the mo, also grilling with a lemon and parmesan butter for a function for Brian Turner tomorrow.

will try and squeeze it in as much as possible for the duration, before we return to the peruvian which people insist on ordering anytime of the year.

[aaron101]

grilled with hollandaise thats it all it needs

[nak1]

Another fer weeks b4 i get it up here, but toying with the idea of serving it in a tart with crowdie or stick to the old grilled with hollandaise and poached duck egg

[benchef]

Open lasange with local asparagus, vine roasted cherry tomatoes, local goats cheese, lemon oil, micro basil !

[hartwellchef]

had the local aspargus for 3 weeks now and loving it.

i am serving it 2 ways

1st the classic : Oxfordshire asparagus with hollandise sauce
2nd Oxfordshire asparagus with poached Araucana hen’s egg, bacon crisps, hollandaise dressing

[bingo1]

I think English Asparagus is good enough to just serve blanched and buttered as a starter.

[steburger]

I work in formby so i get the best of the best, throwing it on the specials tomorrow

can't decided between:

parmesan cream & serrano ham crisps
or
lemon butter, soft boiled & deep fried egg, all it needs really

[chef99]

we have it as a special, buttered with poached egg raviolo, hollandaise sauce. simple unfused but soo tasty