UK organic asparagus season is here. It can be added to your veg box via the Regather online shop. Had some on the weekend – roasted with olive oil and topped with a poached egg, with toasted Forge millstone bread on the side. Absolutely divine! It’s almost a crime to mess with asparagus too much and this recipe adapted from Nigella’s ‘Forever Summer’ fits the bill – enhances the asparagus flavour without smothering it. She calls for steaming the spears but I much prefer them roasted or fried gently in a little olive oil before adding to the pasta.