It’s been a funny year for asparagus. Bad weather delayed the British season by two weeks, which had me tearing my hair out back at the start of May. Happily though, this means that the season is only just ending and you can still grab a bunch if you’re quick. Most shops are starting to run out of it now, but yesterday I hunted some down in M&S - a British purple variety, which I’d never seen before.
Apparently, purple asparagus is higher in sugar and lower in fibre than the green or white stuff - but it looked pretty, so I bought it. Only the skin is purple, so I shaved mine down to get a nice contrast. Asparagus doesn’t normally need to be shaved, but it helps if you’ve got a particular woody batch.
Disappointingly, the purple hue washed out in the boil a little, even though I like to almost undercook my asparagus. It wasn’t a sweet as I expected either, but it was fresh and tasty. I put my spears with an avocado salad and silently sobbed my way through mouthfuls. I’ll miss you British Asparagus season.