Asparagus has been my favourite Spring Time indulgence for many years. It heralds the change for me from winter to Spring, through to early Summer.
With the British asparagus season now in full swing, there’s a delicious and different way to enjoy the pick of this year’s crop at a great local right here in Birmingham.
From now until the end of the season in late June, The High Field in Edgbaston, Birmingham will be serving Dip Your Own Asparagus – pots of hollandaise sauce, grated free-range egg and Parmesan (which can be omitted or ignored for vegetarians who don’t eat it) for dipping the spears, a new twist on a classic flavour combination.
“We are always out there on a never ending quest to find the best of British produce and this is one of my favourites yet,” says Ian Meek, head chef of The High Field. “Asparagus is one of our top spring ingredients and we wanted to make sure we served the best British asparagus we could find, and serve it with a twist.
“So we headed for Barfoots Farm in Botley on the South Sussex Coast where they use a combination of traditional farming and advanced cropping techniques to produce the best asparagus we’ve ever tasted.
“Like us, they believe in doing things properly and don’t take shortcuts which means their produce is of the highest quality. It’s the reason they won British Vegetable Grower of the Year and Most Environmentally Friendly Farm in Hampshire,” he says.
Barfoots Farm sits in a unique microclimate between the South Downs and the Isle of Wight, where the long, high light levels and warm soils make for perfect asparagus growing conditions. Each tender spear is picked by hand and rushed to the pub where the chefs are serving them as Dip Your Own Asparagus as well as on the pub’s specials boards for as long as the season lasts.
Ruth and I were lucky to try this delicious way of eating Asparagus at The High Field’s sister pub The Star and Garter a few weeks ago.