The starter I cooked last night was incredibly easy and totally delicious. It helps that it is asparagus season here in England; English asparagus is, of course, the best in the world.
All you need is some fresh asparagus, some excellent olive oil and some top-quality Parmesan. All you do is cook the asparagus for as long as you like (I suggest boiling in a large pan of salted water for five minutes) then put it on a warmed plate. Drizzle some olive oil on top (you cannot go wrong with Ravida, it is my favourite olive oil) and sprinkle some Parmesan shavings on top. Don’t skimp on either the Parmesan or the oil.
Simple and tasty fare that is, like all other food, made by the quality of the ingredients.
Is there any asparagus other than English asparagus? There’s some filth from the far east and South America that is in the shops at odd times of year, but tastes of nothing. It might look like asparagus but is nothing of the sort.
The beauty of English asparagus is the intensity of the flavour and the brevity of its season. Anticipate the season from the first days of spring and enjoy it while it lasts!
Boil and butter. Salt and pepper. Anything else is depraved.