May 1 marks the beginning of the short but very sweet eight-week season of asparagus
The tasty and versatile vegetable is packed with nutrients and bursting with flavour and is even considered to be an aphrodisiac by some.
But if you're not sure where to begin with this superfood, take a look at our Alfresco Asparagus Special for some inspired ideas for eating in the outdoors once the summer temperatures creep in.
And to whet your appetite, here's how top UK chefs like theirs:
'Green English asparagus is particularly good as a garnish for main dishes. I peel almost the whole length, to nearer the tip. My usual preparation is to blanch and refresh the spears, and then re-heat in a little buttery water just before serving.'
Gordon Ramsay, Claridge's and Gordon Ramsay, Royal Hospital Road, London
'There's nothing quite like freshly cut, tender young spears of asparagus when it is in season. My favourite way of serving asparagus is when it is poached and served with freshly made mayonnaise.'
Raymond Blanc, Le Manoir Aux Quat' Saisons
'More and more people are realising the value of seasonal produce and how fortunate we are in this country to have such a bountiful supply. Local markets, farmers' markets and village stores show us the wonderful selection of produce now available, so much to be proud of on our doorstep. One of my favourite seasonal foods is the first crop of English asparagus which I steam and, whilst warm, lay into a light mustard vinaigrette, allow to cool slightly and devour. Delicious.'
Brian Turner, Brian Turner Mayfair, Millennium Hotel
'My father had about quarter of an acre of asparagus in the garden, with wonderful old crowns growing there, and my brothers and I all had to help bundle it up. It had a beautiful purple tinge, and the flavour was amazing. I am passionate about cooking and eating seasonally. Asparagus tastes so much better, sweeter, more intense, when you have waited for the first crop of the season, and you look forward so much to the next year when you have just eaten the last. A platter of steamed asparagus, and a pot of yellow homemade hollandaise is an English heaven.'
Rachel Green, Yorkshire TV's Flying Chef
'Asparagus is so good for you as it is full of vitamins A, B and C. The season is very short, depending on the weather. It normally starts at the end of April and only runs for about six weeks in the UK, depending on the climate. I love it because it is such a versatile vegetable which can be used as an hors d'oeuvre, within a main course, or as a garnish for a fish dish. I'd say it's without a doubt my favourite vegetable.'
John Burton-Race, The New Angel, Dartmouth
Source: www.british-asparagus.co.uk