Strawberries and asparagus are, for me, forever charged with the optimism of a full spring and a long summer that’s bound to arrive at any moment. They grow locally where I grew up in Kent.
I understand the asparagus puritan who likes their stems no other way but in a slick of salty melted butter right now, but I like to try new things. This recipe is basically a soft garlic sauce; good enough to want to sponge up any remainder with bread. There is also cucumber and fresh chilli – a nod to the summer to come.
