Asparagus is, and should be, a luxury item. It’s a confusing vegetable.
The French like it white and peeled. Supermarkets have stringy thin emerald green sticks flown from around the world.
But for me the finest is the sparsely available asparagus that grows in the vale of Evesham and the county of Worcestershire around the Wye valley.
Only available for a short period in late spring these finger thick purple and green spears are juicy and have a deep flavour unparalleled by the global imitators.
It needs very little. Brief steam or simmer in salty water. Drain. Dress with Maldon sea salt, cracked black pepper and melted butter.
A hollandaise at a push but why guild the Lily?