Shining butter sauces; soft saffron-hued egg yolks; crisp bacon and air-dried ham; toasted breadcrumbs and melting cheese. Any of these will make the asparagus on your plate more interesting. As will the rather quaint accompaniment of buttered bread. The flavours work, yes, but it's all about the marriage of fat and fresh green spears; crisp grains of toasted, grated Parmesan; the ooze of a melting Tunworth or brie. The rustle of freshly toasted breadcrumbs, translucent with butter or bacon fat.
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