The new issue of Olive arrived in the post today - it's all about British food. And we have much to be proud of. I can't wait for this year's asparagus, I can envisage dipping lightly cooked spears into a soft boiled egg or wrapping them tenderly in Parma ham and topping with a few Parmesan shavings. Yum! Or maybe an asparagus and Tallegio tart straight from the oven. Decisions, decisions - but good decisions all the same. And I will make a better effort this year to save all my asparagus shavings and woody ends and turn them into a rich frothy soup - maybe topped with a Parmesan crisp.
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