There's nothing more special than Asparagus

On sun drenched spring days, this is my perfect meal

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The perfect springtime supper. Asparagus cooked in herby oil and laid a top a creamy burrata

We’ve reached that point in the year where a smattering of elastic bands has started to gather on the window latch in our little boat’s galley. They’re slouched there, off duty—curled in the spring sunshine in shades of amber, blush, and the occasional tired blue. I can’t bring myself to throw them out. I’ll find a use for them, I’m sure.

Really, though, they’re markers—quiet reminders of the small, joyful moments that have come with the start of asparagus season.

You see, these are the bands that once held together the tight little bundles of green spears—fresh and full of promise. One of my most treasured flavours of spring.

Ideally, by the end of the season, my collection of rubber bands would have grown enough to rival the stockroom of Rymans. That’s how many bunches I dream of eating. Even if that were possible, I still have a sneaking suspicion that I wouldn’t be fully satisfied. I love the stuff, and I love the build-up to these few brief weeks when it’s at its peak.

The collection is growing day by day - I’ve been getting pretty good at shooting them across the boat whilst Gabby’s not been looking

We’re lucky where our little floating home is moored. It’s a gentle, twee village with cosy cottages and thatched roofs. In the spring sunshine, there is nothing quite like a meander along the canal that gently weaves through the countryside. If you decide on a longish walk, you can head to a small village nearby that’s home to a wonderful market garden. I’ve mentioned it before—it’s home to a delightful honesty shop. A simple wooden shed, not really advertised, but there if you know where to look. The produce is always brilliant, changing daily alongside organic milk, cheese, yoghurt, and jars of their homemade ice cream (nettle and ginger is the current seasonal pick).

On popping in recently, I was delighted to see a little white enamel tray with a blue rim. It had a little water in the bottom and was brimming with bouquets of asparagus. They stood proud and robust, proper totems of spring. I’ll be honest and admit I got a little giddy.

Just like how wild garlic signals that spring is beginning to tune up, for me, seeing asparagus in the grocer’s is the sign that it’s finally in full, loud, vivid pomp.

Sure, you can buy asparagus year-round in the supermarket—but bland, imported veg flown halfway across the world isn’t our style. There’s nothing quite like the excitement of reaching that moment when local asparagus finally appears. A rare treat that’s here for such a fleeting moment.

A little like

Kathy Slack

, in what she describes as ‘Asparagus Anxiety’, I get a bit twitchy around asparagus season. It doesn’t last long, around six weeks if we’re lucky, and I always feel the pressure to make the most of it. That said, it's one of those vegetables that lives up to the phrase "less is more." You don't need to do anything fancy for asparagus to shine, simply sautéed and slathered with a herby butter is more than enough. Although I still hope the recipes below offer a little inspiration for some springtime suppers!

I think its brevity is part of the joy of living a more seasonal life—there’s a real pleasure in keeping an eye out for the little markers that guide us through the year. It teaches you to notice. To appreciate the changes. If they weren’t so brief, they wouldn’t be so special. It’s a constant reminder that nothing lasts forever, and that we have to enjoy things while they’re here.

As I write this, it’s a little late in the evening, and I think the otter that roams our stretch of canal is out hunting. I can hear splashes and the odd thud as he bumps into the boat. The swallows that return every year are back too, skimming the water for bugs, then looping through the sky in an aerobatic display to rival any fighter pilot.

There are moments in winter when you forget what May feels like. Then an evening like this arrives—after a day spent basking in sunshine, savouring the small moments of bliss.

It always reminds me of this quote from Henry David Thoreau:

"Live in each season as it passes; breathe the air, drink the drink, taste the fruit, and resign yourself to the influence of the earth."

Spring Asparagus Recipes

Below are two simple asparagus recipes we’ve been enjoying recently—nothing fancy, just good ingredients and the right moment. They’re adaptable, springy, speedy suppers.

Tarragon Asparagus and Burrata with Garlicky Sourdough Toast

A soft, punchy plate that’s just right for a sunny lunch or light supper. Let the asparagus take on some colour and pair it with cool, creamy burrata. It’s also great enjoyed with a bright glass of Sauvignon Blanc.

Ingredients (serves 2):

• 1 bunch of asparagus, trimmed. Either keep whole or chop into rounds.

• Olive oil

• Splash of dry cider