Grown in Bridgnorth by the Lee family.
Don't forget hollandaise sauce!
The fleshy green spears of asparagus are both succulent and tender and have been considered a delicacy since ancient times. This highly prized vegetable has a short season so eat it while you can.
Trim ends by one centimetre, wash and season with salt and pepper. Place in goose fat on a baking tray and roast in a hot oven 220 degrees centigrade / gas mark 7 for 10 minutes. Squeeze on some lemon juice, sprinkle with grated parmesan cheese and roast for a further 5 minutes.
Eat immediately as a starter or serve with steak as a main course.
An excellent source of vitamin K, folate, vitamin C, and vitamin A; and a very good source of tryptophan, vitamin B1 (thiamine), vitamin B2 (riboflavin), manganese, dietary fibre, vitamin B6 (pyridoxine), copper, vitamin B3 (niacin), phosphorus, protein, and potassium.
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