2020 was scheduled as the year of the Big Pick.  The year the asparagus came of age and I could pick every spear that emerged for a whole six weeks.

The first spears emerged on 6th April and were picked two days later and I’ve been picking around six spears every other day.  I’ve eaten most and shared some.

Salmon and egg is my preferred partnering.  Now the broad beans and peas are ready in the tunnel, I might push the culinary boat as far as a risotto!

The hollandaise is just right now.

asparagus with smoked salmon and hollandaise sauceasparagus with smoked salmon and poached egg