Seasons Best: Simple British Asaparagus Recipe

 2nd June 2021

A firm seasonal favourite from our menus. 

There is nothing like great British asparagus

We take great pride in what we source, and although short, British asparagus season is one of our favourites. Asparagus is a British hero vegetable and we love this time of year so we can make the most of this versatile green. The season stems from April to July and we have our favourite recipe below from our Exec Chef, Leigh for you to try at home.

British asparagus is packed full of goodness making it not only a delicious vegetable but a really healthy one too. Here are some fun healthy facts about asparagus and its benefits:

Eating it promotes healthy bacteria and helps reduce bloating

It contains vitamin K which is essential for healthy blood clotting

British asparagus can grow up to 10cm in one day

Asparagus can help cure hangovers (our favourite one)

It boosts your immune system with its rich source of vitamin C (never been so important!)

It contains diuretics which help detox your body

Grilled Asparagus, Wild Garlic, Poached Egg, Berkswell


1 Bunch of British asparagus (we use Wye Valley or Norfolks finest)
Olive Oil
150g Wild Garlic
100g Salted Cashew Nuts
1/2 a lemon (juice of)
2 Free-Range Eggs
White Wine Vinegar (for poaching)
A good chunk of British Berkswell Cheddar
Chervil to garnish
Salt to taste


STEP 1: Trim the ends off the asparagus, usually where the colour is fading. You can use the back of a teaspoon to scrape down the stalk to remove any loose leaves. Reserve one stalk for the garnish.
STEP 2: Heat a griddle pan to a high heat, drizzle the asparagus with olive oil and salt and place on the griddle and cook until tender to the touch. Turn whilst cooking to get an even char.
STEP 3: Use a peeler on the remaining asparagus stalk to create long ribbons and set aside.
STEP 4: For the wild garlic pesto, wash the garlic and snap off the stems. In a blender add the wild garlic, cashew nuts and start blending.
STEP 5: Drizzle in olive oil until a paste is formed, slightly looser than a normal pesto, almost like a dressing. Finish with lemon juice and salt.
STEP 6: Carefully poach your eggs in boiling water with White Wine Vinegar. They should take around 3 minutes. Then drain well on kitchen paper.

Pulling it together

STEP 7: Drizzle the wild garlic on a plate
STEP 8: Place the asparagus down next with the poached egg on top. Sprinkle with Maldon sea salt and cracked pepper.
STEP 9: Drizzle the whole dish with some olive oil and grate the Berkswell cheese over the dish to your taste.
STEP 10: Combine the shaved ribbons of asparagus you put aside earlier and some chervil with a little olive oil and place neatly on top.


Our seasonal menus are packed full of delicious dishes heroing asparagus including our chicken, morel and asparagus pie. 

Book your experience between now and July to enjoy our asparagus dishes across our pubs.