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Spears of destiny: 17 ways to make the most of asparagus season


Last modified on Thu 13 May 2021 08.52 EDT
When asparagus season finally commences in Britain (from about the end of April to the end of June), we can often feel a bit guilty for giving those first spears anything but the simplest treatment: simmered until just done, drained and served, that’s it. Radical innovation, you might think, is best saved for the off-season, when the only available asparagus has journeyed thousands of miles and looks it. But variety doesn’t have to be complicated – there are lots of ways to liven up a serving of asparagus without overwhelming it. I don’t know exactly how many but, as usual, I stopped at 17. ....

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Exclusive for Mail on Sunday readers: Get a taste of Alsace with Saturday Kitchen's Matt Tebbutt


With its history of swapping between French and German control throughout the years, the Alsace region is an intriguing mix of the two countries’ cultures as well as its former Roman occupiers.
The attraction for the Romans was the fertile soil and its potential for viticulture so you’ll get to taste plenty of wine – and beer – during your four-day river cruise.
The cuisine, meanwhile, comes in generous portions and is enjoyed with family and friends in a lively way.
Vintage crop: You’ll get to taste plenty of wine during your four-day river cruise. Pictured is a typical Alsace vineyard ....

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