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Fresh, medium sized spears from the Wye Valley. For best results get a pan of boiling water which will comfortably fit all your spears. Add a little salt. Holding the spear is your hand bend the base of the spear with the fingers of your other hand and span off the woody bottom. Pop the spears into the boiling water for roughly 4 minutes. Drain and serve with butter, a sprinkle of Maldon salt an lemon juice. Pop the remaining woody bottoms in the water for a further 4 minutes and discard the asparagus but keep the water for a great stock for risottos, spring stews and soups.

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