April showers brought May flowers and along with them, asparagus.
Asparagus season has now started and, weather dependent, will last until mid-June. We harvest asparagus from out own fields every morning meaning what you see on our shelves is as fresh as you can get.
There are countless ways to cook asparagus from boiling, steaming and using in a stir-fry. One of our favourites it to grill it.
Lightly brush the spears with oil and sprinkle with course salt. Place on a hot grill for about 5-7mins turning the spears continuously to ensure even heat. When the spears are tender take them off the grill and top with a generous amount of asiago or parmesan cheese. Let the cheese melt for a moment or two and enjoy!