The Sarova Blog

The British Asparagus Festival in the Vale of Evesham

The British Asparagus Festival in the Vale of Evesham
23rd April-21st June, The Cotswolds

What makes Evesham world famous for its asparagus? Some say it’s the sandy soil and mild climate, while others say that Evesham growers simply have what it takes to patiently coax those spears along…

More asparagus is grown in Worcestershire than anywhere else in the UK, and the asparagus from the Vale of Evesham has been considered the best in the world for many years.

Fresh from the farm

While the supermarkets battle it out in the Asparagus Wars, local growers say the best asparagus comes once the weather has warmed up. And for the very finest flavour, they say, it should be bought fresh from the farm gate. Worcestershire County Council’s website lists growers who also run farm shops.

Cooking tips

Asparagus lovers insist that the only way to appreciate great ‘sparrers’ grass’ is to simply simmer it until tender in boiling water. This should take around 10 minutes, but will depend on the thickness of the spears. They can then be enjoyed with some brown bread and butter

Ingredients

For the poached eggs

• 2 free-range eggs
• dash white wine vinegar

For the roasted asparagus

• 1 bunch asparagus
• dash olive oil
• salt and freshly ground black pepper
• 30g/1oz butter

For the dressing

• 1 tbsp olive oil
• 30g/1oz chorizo, chopped
• 4 cherry tomatoes, chopped
• salt and freshly ground black pepper
• small handful fresh chives, to garnish

Preparation method

1. Preheat the oven to 200C/400F/Gas 6.
2. For the poached eggs, fill a small pan with boiling water, add a dash of white wine vinegar and bring to a gentle simmer. Crack the eggs into a ramekin one at a time and gently place into the simmering water. Poach for 3-4 minutes, or until the whites have just set. Remove with a slotted spoon and drain on kitchen paper.
3. For the roasted asparagus, place the asparagus into an ovenproof dish. Drizzle with olive oil, dot with butter and season, to taste, with salt and freshly ground black pepper.
4. Transfer to the oven and roast for ten minutes, shaking the dish occasionally to ensure even roasting.
5. For the dressing, heat the olive oil in a small frying pan. Add the chopped chorizo and fry for 1-2 minutes. Add the chopped tomatoes, season, to taste, with salt and freshly ground black pepper and fry for one minute.
6. To serve, place the roasted asparagus onto a serving plate. Top with the poached eggs and pour over the dressing. Garnish with chives.