There’s a lot of asparagus in my timelines at the moment, but I don’t mind because it’s one of the spring treats I look forward to the most. My latest post (suequinn.substack.com/p/the-joy-of-aspa…) is about the joy of asparagus PLUS how to enjoy those tough old ends we’re all told to chuck out or use for stock. I’ve realised you can simmer those fibrous little babies until tender and then puree them in a powerful blender. Here I’ve seasoned the puree with lemon juice, lots of salt and pepper and lots of good olive oil. Then swiped it on toast, with coriander, Urfa chilli and sunflower seeds. The business
Great idea!