Asparagus
Thursday 8th May 2008 by Tom Aikens
 At 26, Tom Aikens was the youngest recipient of two Michelin stars; today he is one of the most exciting chefs working in the UK. In 2003 he opened Tom Aikens Restaurant  and in 2006 Tom’s Kitchen (both in Chelsea).
Tom’s first cookbook, Tom Aikens: Cooking is hugely popular and he is currently working on his second book. Watch this space...
We can sing and cheer because it seems Spring is here, well... for a while at least. I for one am ecstatic at the arrival of the new season; a whole host of new vegetables are arriving to inspire us in the kitchen and it means no more stews or casseroles to slave over for a while!
This fortnight’s Food For Thought: Asparagus
English Asparagus is the best, especially as asparagus needs to be eaten as close as possible to the time it's picked for the best flavour. Buying directly from the farmer or a farm shop is best as some supermarkets have a long process from farm to shelf.
It's is a great low calorie, fat and cholesterol free ingredient that is high in folic acid, rutin, potassium and dietary fibre.
 Asparagus goes well with both fish and meat and is especially good in risotto.
Blanch some English asparagus in boiling salted water for 3-4 minutes and serve with a fresh lemon & shallot mayonnaise, and some fresh pea shoots dressed in olive oil & lemon juice
Try making a cold asparagus soup with peas and broad beans
Roast asparagus in butter and serve with Lemon Sole or Megrim (a delicious fish; we serve it at Tom’s Place )
Other seasonal ingredients to look out for:
Native Lobsters
Early Pea Shoots
Charlotte Potatoes
And Tom’s final word this fortnight: Now’s the time for Spring lamb. And like asparagus, lamb is never better than when it’s reared on english soil.
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