A photo taken in June during the asparagus season. I used asparagus from Bangrove Farm near Teddington (between Evesham and Cheltenham). It's easy to understand why English asparagus is so revered - yes it has a short season, but the depth of flavour is something you can never experience from imported asparagus. Here the asparagus is chargrilled, far better than boiling (which means you lose the flavour into the water) I find.Tiger prawns and scallops were sauteed individually to give them colour, then kept aside. I deglazed the pan with white wine, added a little chicken stock and cream, finished it with chives and a little lemon zest and finished the dish with a parma ham crisp.
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