"The quality of the food at Le Manoir stems from the freshness and purity of its ingredients. The two-acre kitchen garden produces 90 types of vegetable and over 70 varieties of herb, which are used in Le Manoir's kitchen.There's nothing quite like freshly cut, tender young spears of asparagus when it is in season.My favourite way of serving asparagus is when it is poached and served with freshly made mayonnaise.We at Le Manoir strongly believe that everyone should enjoy good food made from the very best ingredients and prepared with care and imagination.I have no doubt that fresh vegetables in season have the very best flavour and British asparagus is a great example of that."
Raymond Blanc, Le Manoir Aux Quat’ Saisons
"Of course I'm all for buying British and buying in season – everything tastes better when it’s been harvested on our doorsteps. This is particularly true of asparagus. The beginning of the asparagus season is a highlight of the culinary year. I can't wait for May and the first bundles of fresh green domestic spears. I prefer to prepare them simply - steamed and served with a sprinkle of sea salt, a twist of black pepper and a squeeze of fresh lemon juice. Fabulous."
Antony Worrall Thompson, BBC Saturday Kitchen; Notting Hill Bar & Restaurant
“More and more people are realising the value of seasonal produce and how fortunate we are in this country to have such a bountiful supply. Local markets, farmers markets and village stores show us the wonderful selection of produce now available, so much to be proud of on our doorstep.One of my favourite seasonal foods is the first crop of English asparagus which I steam and, whilst warm, lay into a light mustard vinaigrette, allow to cool slightly and devour...delicious.”
Brian Turner – Brian Turner Mayfair, Millennium Hotel
“When good British asparagus is in season there is absolutely nothing like it.Simply cooked, boiled, steamed, grilled or roasted, it can be served alone as a starter or as a vegetable and served with cooked meat or fish.When buying asparagus, I always look for fat, plump, deep green asparagus, but the thin ones can be just as gorgeous.I don’t believe in mucking around too much with asparagus - whatever flavours you add should be subtle, such as good olive oil or butter, or extremely complementary, such as anchovy butter or gorgonzola.”
Jamie Oliver - Fifteen
"I always look forward to the spring, as a chef this is the most exciting season of the year. I especially look forward to the first crop of fresh English asparagus. At the restaurant we get our asparagus from the vale of Evesham near Stratford-upon-Avon.One of my favourite ways of eating fresh asparagus is blanched in boiling water for one minute, then char-grilled in olive oil and served with parmesan cheese and balsamic vinegar.What a great shame that the British asparagus season is so short!”
Tony Tobin - BBC Ready Steady Cook; The Dining Room, Reigate
“I grew up with asparagus and the taste of it is part of my childhood.
My father had about quarter of an acre of asparagus in the garden, with wonderful old crowns growing there, and my brothers and I all had to help bundle it up. It had a beautiful purple tinge, and the flavour was amazing. Now, an old friend grows wonderful asparagus commercially, and I very often use his for cooking - his children are at school with mine, and we pass huge boxes of the stuff across in the school car park.I am passionate about cooking and eating seasonally - asparagus tastes so much better, sweeter, more intense, when you have waited for the first crop of the season, and you look forward so much to the next year when you have just eaten the last. A platter of steamed asparagus, and a pot of yellow homemade hollandaise is an English heaven.”
Rachel Green, Yorkshire TV’s ‘Flying Chef’
