Green with anticipation for the King of Veg

brenda
May 10, 2013
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So it’s all been going off in England in a very green and majestic way. That’s to say the Asparagus season has well and truly started with those ‘King of Veg’ spears going down very, very well. Despite a very long winter both north and south of the border the English season started as is customary on St George’s day on 23rd April.

I have always loved this time of year, a time when the nights are stretching, the tulips positively thriving and Scottish asparagus most definitely arriving. As was the case in 2012 we may be a little behind with another cold and wet start to the year, but we are nearly there and not long now before long we should expect to get the pick of the bunch grown in Scottish soil.

I recall the early to mid 90’s for just the typical very short 6 week season serving fresh as a daisy, green asparagus spears at the world famous 5 star Gleneagles Hotel, home to the 2014 Ryder Cup. Eight to ten spears per portion, simply cooked; grilled or steamed, silver served with a choice of hollandaise sauce or beurre blanc.

The undisputed King of Veg

To be honest I didn’t really understand what the fuss was about at the time. Why just choose a starter plate of veg when you could have any number of more interesting painstakingly prepared dishes. Today I am pleased to say my view has changed; as has my appreciation for the work that goes behind the scenes to create these green, ever so slightly sweet vegetables that are in taste reminiscent of a thimble of well, Sauvignon Blanc maybe. I love the fine, tender texture. They are a picture of early summer on a plate and in my opinion far superior to their white asparagus continental cousins.

If you are a food enthusiast or simply are interested in learning a little more about what’s on your gourmet doorstep, why not join us on our food and drink day tour on Saturday 1st June where Tasting Scotland’s guests will be welcomed by the Patullo’s (Scottish asparagus growers extraordinaire), for a unique insight into production and harvesting. The asparagus harvest will be in full flow by then and of course no Tasting Scotland experience would be complete without a ‘60 seconds out of the ground’ tasting.

For more details and to book (catch the early bird 10% special rate until 15th May) see our events page by clicking here. So, how many spears make all five of the five-a-day then?