Spears of green
oasted with olive oil, pan-fried in butter, wrapped with bacon or just blanched and used in a salad with ricotta – however you use asparagus, it is a decadent treat that can’t help but impress guests. And when you’re walking friends around your veggie garden, the sight of delicate green spears of asparagus breaking through rich, dark soil and thrusting into the light is equally bragworthy (actually, what are we saying – it’s far more bragworthy to
