You can find Asparagus in the supermarkets pretty much all year round but it will certainly have clocked up a serious amount of air miles to get there. Imports from countries such as Peru mean we can “enjoy” Asparagus when its out of season here in the UK, if, we’re willing to ignore the fact it’s potentially travelled thousands of miles to reach us.
Whilst it certainly seems appealing and convenient to buy whatever fruit and veg you fancy all year round, I think there’s plenty of benefits to eating seasonally. Not only does it reduce your carbon footprint, it keeps you in tune with the seasons and makes you really appreciate each and every vegetable.
Asparagus season in the UK normally runs from around the end of April into June. So if you hadn’t already noticed these little green spears showing their heads at your local market, grocery shop or supermarket, then what are you waiting for!! Go wild! Buy them, cook them, eat them and go and buy some more before the season is over. Indulge yourselves and savour every last mouthful, knowing that to truly live seasonally it’ll be a whole year before you get the pleasure again.
I know its May and we’re technically meant to be leaving soup territory, but the weather has been cold and windy enough to bring soup back onto my menu. And yes, you’re right, peas aren’t in season yet but that’s the beauty of vegetables that freeze well like peas. Our bountiful UK crop can be packed up and frozen so we can enjoy them all year round with fresh, seasonal produce that doesn’t store or freeze well. So here it is, in season asparagus and all season frozen pea soup!
Asparagus & Pea Soup
Small bunch of asparagus
200g frozen peas
A drizzle of olive oil
2 sticks of celery
1 litre of vegetable stock
Salt & pepper to taste
- Heat the oil in a pan, add the chopped onion and sauté down.
- Chop the celery and asparagus and add to the pan, along with the peas.
- Pour in the stock and bring to the boil.
- Simmer for half an hour.
- Using a stick blender, blitz until smooth.
- Season with salt and pepper.
I served this springtime soup with freshly made spelt soda bread. It makes the perfect lunch or light evening meal.
Enjoy Asparagus season! Use #wrappedinewspaper to show us what you’ve been making with this years crop on instagram or twitter.