Asparagus Grown by Clive Martin at March, Cambridgeshire

£4.25 / 250g


Delicate, tender, and bursting with spring sweetness - the flavour of asparagus just can't be beaten. It's the ultimate challenge for an organic grower, but this veg delicacy is worth the trouble. Steam gently, then dress with melted butter and a scrunch of salt and pepper. Irresistible.

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Peak season

Country of origin

Produced in
  • The UK

UK Seasonality

In boxes from early May to mid/late June - one of the first signs of spring.
I haven't tasted asparagus like this since being a child when Dad grew it.
- Alison, Riverford customer

How to prepare

For thin spears, our top tip for is to hold the asparagus spears at either end and bend it gently. It will break naturally at the point where the stalks become woody. Don't throw away the bases, they add lovely flavour to a homemade stock.

If your asparagus is particularly thick, try trimming off the woody ends rather than relying on the bend-and-snap trick (you should be able to feel where the spear becomes more tender), and split the spears into halves or quarters lengthways before cooking. Steam gently, then dress with melted butter and a scrunch of salt and pepper. Irresistible.

Asparagus cooks quickly: 2-5 mins to steam or boil, 5 mins to grill or griddle, and 8-12 mins to roast (the best way to lock in the flavour). Its short cooking time also means it can be added to stews, risottos and pasta sauces just before they're done.

BBQ tip: Trim away any tough, woody ends. Rub the spears with a little oil and season generously with salt and pepper. When your BBQ has settled to hot glowing embers, place the spears on the griddle bars in a regimented row. Cook for 4-6 mins, rolling occasionally for an even cook, until nicely marked and cooked through. Finish with a small squeeze of lemon juice and serve immediately.


Store asparagus in the fridge. Best eaten as soon as possible. To keep it fresh, you can stand asparagus upright in a pot with a little water. Straight from the farm, so wash before cooking.

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