Another great way of using asparagus - chargrilled this time, and then tossed with chunks of roast chicken in a dressing made from loads of finely chopped parsley, some grated garlic, lemon juice and olive oil. Served on a bed of fantastic lettuce from our Riverford veg box, with some Jersey Royals and roast tomatoes. I must say, the veg box is really inspiring me - just the most fantastic seasonal veg which included, this week, some Swiss chard (making a gratin of that for Sunday to accompany roast duck), the lettuce we used here, the freshest and most pungent spring onions I have ever seen, more asparagus, vigorous leeks, mushrooms - it is very exciting. Next week promises kohlrabi, which I've never used before, so watch this space for a recipe!
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