Last Friday, Pete and I skived off for the day in order to celebrate our 10th wedding anniversary, and went down to deepest, darkest Somerset. En route to Porlock, we screeched to halt at a sign advertising “locally picked asparagus”, and bore home a bunch that was reassuringly expensive.
On Saturday, the local farm shop had Axbridge strawberries too.
So we roasted the asparagus in the oven with olive oil and sesame seeds, and ate it with angel hair pasta and feta. The pasta stuck together a bit – I should have added some oil when it was cooked – but it was sublime. And the strawberries were consumed with brownies and double cream.