These spears went into a risotto. I chopped the stems into 1-inch sections and kept the flowers separate. I boiled the stems until tender (about 3 minutes) and briefly added the flower parts, before draining them. I then stirred the broccoli into the risotto right at the last minute, so that it did not cook any more and thus retained its texture.
I have harvested two batches of Asparagus this week, though each was only small.
The amount of Asparagus I grow is frustratingly small. I feel I can only devote one of my raised beds to this crop, and it will only accommodate a few plants. However, the quality of the product is really good, so it is still worth growing this vegetable. Fresh home-grown Asparagus is just so much tastier than shop-bought stuff, which has probably been picked several days before you buy it.
Yesterday I picked the first Radishes of the year - a much-anticipated event!
We ate them in our usual way - as a pre-dinner nibble, with salt to dip them in. Bootiful!
