The Scottish asparagus season usually starts around the beginning of May and reaches its peak in June.
Although the season is short - only six weeks - the quality of asparagus at this time of the year is more often than not outstanding.
Freshly picked, it's sweet and juicy, so avoid buying any with damp or damaged tips. It's also sensible to check the asparagus isn't too dry at the base. The alternative to buying fresh from the farm or your greengrocer is supermarkets, whose asparagus can be fairly good, especially UK-grown spears after the end of the Scottish season.
New season asparagus with Parma ham, poached egg and grain mustard dressing
Serves 4
25g grain mustard
50ml olive oil
1.5tbsp honey
10ml white wine vinegar
150ml clear malt vinegar (for the poached eggs)
16 asparagus spears
4 free range or organic eggs
4 slices Parma ham
1tbsp freshly chopped chervil
Salt
Black pepper
To make the dressing, combine the mustard, olive oil, honey and vinegar, mix well then set aside.
Fill a deep, large saucepan three-quarters full with water, add the malt vinegar and bring it to the boil. Turn the heat down until the water is just simmering and crack the eggs in one at a time.
Allow the eggs to poach gently for 3-4 minutes until the white has cooked but the yolk is still runny inside. Remove the eggs from the water with a slotted spoon and plunge them into ice-cold water to stop them cooking.
Bring another large pan of well-seasoned water to the boil. Peel the asparagus then cut and discard the bottom 3cm, as this tends to be a little tough. Cook the spears in the boiling water for 3-4 minutes or until tender, then place in a bowl of cold water to chill. Once cool, remove the asparagus from the water and set aside until required.
To serve, divide the asparagus spears between four warm plates and place a slice of Parma ham over them. Gently warm the poached eggs by lowering them into a pan of simmering water with a slotted spoon for 60 seconds then remove and place them on top of the ham.
Spoon some dressing over the egg, sprinkle with chopped chervil then serve.
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