Short and sweet

There’s nothing like British asparagus, especially if you try our great tortilla recipe. But the season’s short, so hurry!

The relatively short British asparagus season kicked off on St George’s Day (23 April) and continues until the summer solstice on 21 June. This lovely little veggie is dead easy to prepare and you can boil, steam, grill, roast or BBQ – so be as inventive (or as simple) as you like.

Some use it as soldiers for a dippy egg and it’s pretty awesome just grilled with a simple vinaigrette and parmesan shavings. We’re rather partial to this Asparagus Tortilla that you can rustle up in around 20 minutes.

Tip: to prepare the asparagus, rinse with water to remove any grit then break off the bottom inch or so using your fingers (the stems will naturally break where the tough woody part ends and the tender stem begins).



  • A large bunch of asparagus
  • 1 courgette
  • 15g unsalted butter
  • 2 cloves garlic
  • 200g potatoes
  • 1 red onion
  • 6 medium eggs


Bring a pan of salted water to the boil, drop in the asparagus and cook for a few minutes. Remove and plunge the cooked asparagus into iced water. Using the same water used to cook the asparagus, parboil the potatoes and cut into cubes.

Thinly slice the courgette and lightly fry in the butter before adding crushed garlic. Continue to cook for a further 6 to 7 minutes until almost sticky. Then add the diced potato and sliced red onion and cook until softened.

Beat and season the eggs and then add to the pan, together with the asparagus. When the eggs have just set around the edges, transfer to an oven that’s been preheated to 200°C and cook for a further 6 to 8 minutes or until the tortilla is set. Enjoy with a nice dressed salad.