Sharpen your asparagus spears with a spicy sauce and a herb-fresh braise
The British asparagus that arrived in March felt like a Christmas card that arrives too early. I let it be, in much the same way I put premature greetings back in their envelopes. Yet there was still the chill of early spring when I bought the first bunch a few weeks later and roasted the thick spears, tossing them with a robust dressing made from short, fat jalapeño chillies, ground cumin and lime. The notes of smoke and spice worked surprisingly well with the juicy stems and their crisply roasted tips.
Sprightly flavours lift the spears’ spirits rather than sending them to sleep under a blanket of butter and egg
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