We always look forward to the asparagus season which starts at the end of April and lasts through to June.
When we go to Andalucia during springtime we keep our eyes peeled for wild asparagus that grow along the roadsides. There, the classic way of eating these thin wild spears is chopped into small pieces and stewed in olive oil with garlic and jamon, and served with lots of bread to mop up the juices or in a revuelto (scrambled eggs).
At Moro we buy British asparagus from the Wye Valley and Kent. They are blanched briefly to retain the verdant colour but for long enough so they just lose their crunch. Then we grill them over charcoal to order and dress them with lemon and olive oil.
At Moro we are currently serving these grilled asparagus with pine nut tarator, the famous Turkish/Lebanese nut sauce. During a recent trip to Malaga we ate delicious asparagus a la plancha at El Refectorium with romesco sauce (the Catalan almond and pepper sauce) and slivers of jamon iberico. We now have a similar version on the menu at Morito Exmouth Market!