Signs of Spring

Over the years I’ve noticed that the first swathe of colour in our garden each spring is yellow. Then as the daffodils die it becomes blue – grape hyacinths, blue bells, irises… But then if I look hard it’s the turn of the asparagus to take me by surprise and it’s done it again, little spears of purple began to poke through the soil during the week and are visibly taller every day, soon ready to cut. My favourite way to use them is to roast them with olive oil or butter, salt and pepper just for five minutes so the flavour is still fresh and the texture crisp. My mouth is watering – I’ll see how tall they are today…..