Asparagus

Delia thinks asparagus is best eaten as it is, hot with foaming, melted butter or hollandaise sauce poured over, or warm or cold with a good vinaigrette.

See what she has to say about this more English-than-English ingredient in our Asparagus Ingredient section

Featured Recipes

Plum and Almond Buttermilk Cobbler

Filled Focaccia with Ham and Melted Fontina

Welsh Rabbit (Rarebit) with Sage and Onions

Marinated Courgettes with a Herb Vinaigrette

Middle Eastern Tabbouleh Salad

Have you seen...

Savour the taste of Italian origin and tradition

Delia Online with San Daniele & Grana Padano Promotion

When it comes to origin and tradition, the Italians know the value of their culinary heritage with each region celebrating the produce its rightly famous for. But how do you know you're buying the real deal?

The key is to look for the distinctive red and yellow PDO mark - Protected Designation of Origin. It’s your guarantee of authentic regional flavour, perfected over centuries and made to exacting traditional standards.