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What classic, green vegetable is still called “sparrowgrass” in parts of East Anglia? 🌿 It’s delicious asparagus. Boasting a fresh, grassy flavour tempered with mild bitterness and sweetness, it makes for the perfect spring side dish. 🌱This seasonal vegetable grows a bit like a crocus, in one long stem – the tip of the asparagus spear is actually a flower bud. If it’s left in the ground for too long, this will open up and the stem will go woody – some varieties even begin growing branches and other buds. Harvesting asparagus requires a delicate balance. Our farmers don’t want to wait too long but need to watch for asparagus whose stems are too thin, as they won’t travel well. 🌍 Our first asparagus crop of the season comes from Extremadura in Spain. It’s expertly grown by Biosphera, a farming cooperative that's committed to a shared sustainable vision. Because of the unique way asparagus grows, farmers still harvest it by hand, making it a labour intensive crop. 💚 Later in the year we’ll have chunkier, milder white asparagus. It’s perfect when pickled and will be grown by one of our top French farmers later in the season. Find a 200g pack or a 400g bundle here: https://bit.ly/3XxsZPd?utm_source=facebook&utm_medium=social&utm_content=ap_fpyskia2wy What’s your favourite way to serve up asparagus? #AbelandCole #Asparagus #Greenveg #Seasonal #Organic #Fresh