For a seasonal blogger I probably should be excumunicated from the blogsphere for making a Chinese style duck breast on St Georges Day . Because as every British foodie will tell you the 23rd of April , St Georges Day is the traditional start of the British asparagus season . I adore asparagus & clearly should have been enjoying some fat green stems . My feeble excuse is a late arrival home
On St Georges Day though I did make it to the market at lunchtime and the vegetables stall had plenty fo English asparagus barging the continental imports off the shelf. A further delay in eating the asparagus last night caused by another late arrival home and a bottle of wine which made the prospect of boiling water a significant health and safety issue.
I have made asparagus roasted with parma ham before but British Asparagus definitely deserved some lovely smoked British Bacon grilled and served with a poached egg.
The lovely boyfreind really has the egg poaching nack down , using to a drop of vinegar in the water and whisking the boiling water to a swirling whirlpool as you drop the egg in . The yolk oozes deliciously for dipping the spears in , perfectly complemented with sweet salty bacon. Simply delicious and counts as my five a day .
If you have managed to get hold of some Wild Garlic its delicious made into butter on asparagus