Asparagussy

[…] an asparagus quiche and salad (£2.25 or £1.35 for just the quiche) had soggier wholemeal pastry than was probably intended, but was determinedly asparagussy in flavour.

But I do like to delight people with intense, focused, essential flavors, to give them the pure joy of fresh asparagus in springtime. I'm looking to amuse them and maybe (occasionally) keep them guessing: "How did he get that asparagus to taste so... asparagussy?"

Some veg varieties are robust enough in our relatively benign climate to stay in the soil all winter, and to provide us with winter crops or welcome spring treats. My favourite is purple sprouting broccoli, with its nutty, asparagussy flavour, delicate texture and rich colouring.

For Sauvignon followers who crave a softer style, this asparagussy contrivance might serve.