On your marks, get set, go! Asparagus season has at long last begun, but there are only about six short weeks left before it comes to an end for another year. So let’s make the most of it by with a recipe that celebrates the entire asparagus all the way from its fibrous butt to the delicate tip. I like thick stems of asparagus best, but their bases can be tough. Cutting them into thin rounds should be enough to make them palatable and delicious.
Asparagus, wild garlic and almond tart
Wild garlic and asparagus come into season at about the same time and pair really well, as evidenced by today’s
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