First of the English asparagus is on sale. Grown under glass and I don’t think it’s as tasty as the outdoor crop. We have recipes from last year that we didnt get round to trying, so much to look forward to over the next couple of months.
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The soil seems to affect the flavour of asparagus more than other veg in my experience.
Wye Valley asparagus in May is right up there with German asparagus for me.
It’s funny — every year, German newspapers and magazines try to come up with fancy new ways of preparing asparagus. As you know, ve Chermanz are very proud of and rather obsessed with our white gold.
I still prefer the traditional prep of steaming or simmering until al dente (none of that new-fangled fashion of serving it almost raw) with new potatoes, ample amounts of parsley butter, and smoked ham.
But Ima basic bish.
In today’s world? Always.
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Wye Valley asparagus, grown by the Chinn family, has already made two appearance at Harters Hall. And more the coming weekend. Steamed till al dente. Melted butter. More fancy preps can come later.
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Lucky duck 
I bought some Mexican asparagus this week. It was surprisingly good considering how far Ontario is from Mexico. Better than previous Mexican asparagus experiences for me. It’ll be late May before my friend might offer me some locally grown asparagus from her garden. I am growing some now, but it takes 2 to 3 years to get it started.
I’ve never heard of Wye Valley asparagus before! Seems like you make it in a similar, non-fussy manner.
Wye Valley is always early with the crop (and that farm seems to have cornered the market in growing under glass for really early stuff). It then gradually moves northwards. It’ll be weeks before I see Cheshire asparagus.
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