introduction
Asparagus, a magnificent delight of British springtime, is typically enjoyed in a simple manner: boiled and adorned with melted butter. However, this recipe elevates the experience by charring the asparagus, enhancing its inherent nutty flavour. Paired with succulent British lamb, complemented by tangy strained yogurt infused with Dukkah, a Middle Eastern condiment comprising a blend of herbs, nuts, and spices - this culinary masterpiece becomes a true celebration of spring. While white asparagus is more prevalent on the continent, I appreciate both preparations. Yet, the quintessential British experience during the peak of the season is truly unparalleled.
