London


<p>It&#8217;s officially British asparagus season, however it only lasts from the end of April to June, so now&#8217;s the time to get your hands on a bunch of spring&#8217;s star vegetable. </p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1024" height="769" src="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/04/christine-siracusa-1xGKxpCoM5s-unsplash-1024x769.jpg" alt="asparagus " class="wp-image-20554" srcset="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/04/christine-siracusa-1xGKxpCoM5s-unsplash-1024x769.jpg 1024w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/04/christine-siracusa-1xGKxpCoM5s-unsplash-300x225.jpg 300w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/04/christine-siracusa-1xGKxpCoM5s-unsplash-768x577.jpg 768w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/04/christine-siracusa-1xGKxpCoM5s-unsplash.jpg 1500w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure>



<p>We love ours charred on the barbecue, wrapped in prosciutto or dipped in runny egg yolk, but if you want to get more creative in the kitchen this season, we&#8217;ve asked top London chef Rakesh Ravindran Nair, Group Development &amp; Training Chef at <a href="https://www.thecinnamoncollection.com" target="_blank" rel="noreferrer noopener">The Cinnamon Collection</a>, for some top tips. </p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1024" height="806" src="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/04/Rakesh-High-Res-1024x806.jpg" alt="Rakesh Ravindran Nair" class="wp-image-20520" srcset="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/04/Rakesh-High-Res-1024x806.jpg 1024w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/04/Rakesh-High-Res-300x236.jpg 300w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/04/Rakesh-High-Res-768x605.jpg 768w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/04/Rakesh-High-Res.jpg 1500w" sizes="(max-width: 1024px) 100vw, 1024px" /><figcaption class="wp-element-caption">Rakesh Ravindran Nair</figcaption></figure>



<h2 class="wp-block-heading" id="h-how-should-we-prepare-asparagus">How should we prepare asparagus? </h2>



<p>English&nbsp;asparagus&nbsp;season is short and any&nbsp;asparagus&nbsp;dish is best kept simple. I always recommend trimming just the woody ends rather than peeling, so you keep the flavour and texture intact and any trimmings can be used in stocks or stews. </p>



<h2 class="wp-block-heading" id="h-and-how-are-we-cooking-it">And how are we cooking it? </h2>



<p>Cooking should be quick &#8211; blanching for a couple of minutes or so followed by grilling or pan‑searing all work beautifully. Overcooking dulls its natural sweetness.</p>



<h2 class="wp-block-heading" id="h-any-fresh-recipe-ideas">Any fresh recipe ideas?  </h2>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1024" height="819" src="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/04/christina-rumpf-dv66FFh35kc-unsplash-1024x819.jpg" alt="asparagus " class="wp-image-20559" srcset="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/04/christina-rumpf-dv66FFh35kc-unsplash-1024x819.jpg 1024w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/04/christina-rumpf-dv66FFh35kc-unsplash-300x240.jpg 300w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/04/christina-rumpf-dv66FFh35kc-unsplash-768x614.jpg 768w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/04/christina-rumpf-dv66FFh35kc-unsplash-1536x1229.jpg 1536w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/04/christina-rumpf-dv66FFh35kc-unsplash-2048x1638.jpg 2048w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure>



<p>I love pairing&nbsp;asparagus&nbsp;with gentle spices rather than overpowering flavours. Pan seared with kadhai spices work wonderfully, especially when finished with a hint of lemon juice and accompanied by roasted aubergine chutney. </p>



<p>One of my favourite ways to serve it is lightly grilled, tossed with spiced browned butter with a splash of lemon juice or wine vinegar and paired with hand picked crab meat and tamarind salad &#8211; seasonal and elegant.</p>



<h2 class="wp-block-heading" id="h-what-s-a-great-wine-pairing-for-asparagus">What&#8217;s a great wine pairing for asparagus? </h2>



<p> I recommend a glass of Sauvignon Blanc or a dry Riesling or rosé with it and even a glass of lager pairs well with it.<br></p>


Asparagus tips from a top London chef

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