By local Michelin starred chef Patrick McDonald, chef &
consultant
"Living in the Cotswolds next to the Vale of Evesham where
the famous asparagus comes from has truly made me spoiled over the
years; having this majestic vegetable in such abundance is a shear
delight. I have two favourite ways of cooking and eating asparagus,
buttered and char- grilled both are simple and very effective."
Asparagus comes in various sizes:
Jumbo, fat about 1 inch thick stem
Sprue, medium sized ½ inch stem
Grass, very fine pencil thickness
Portion sizes:
as a garnish 6 pieces
as a starter 12 pieces
as a main course 20 pieces
(Based on using Sprue asparagus)
Here are three of Patricks recipes to choose from:
