The season got underway in eccentric style on St George's Day at the Fleece at Bretforton, Worcestershire, in the heart of the spiritual home of the delicacy, the Vale of Evesham, which hosted the celebration of the first cut and the launch of the official asparagus season.
Beginning with an asparagus breakfast, the day welcomed Gus the Asparagus Man, an asparagus fairy, Morris Men and self-styled asparamancer Jemima Packington, who uses the vegetable to tell fortunes.
Over the rest of the six-week festival, a special asparabus will take pilgrims on a bus tour to the Fleece to enjoy a themed menu that includes asapargus ice-cream.
Kevin Geyton, head chef at the Boyne Arms in Burwarton, Shropshire, is featuring the vegeatable on his menu while in season.
He said: “You can buy it all year round now, but we only have it on the menu when it's in season, and people really look forward to it. I get it from a market stall in nearby Ludlow, and I tend to like it best in mid-season, when it's had some sun on it and it's nice and green. I think it's tastier.
“We serve it braised as a starter with lemon, butter and chopped chives, or with a free range poached egg. We're also currently serving it with poached salmon, parsley, lemon and butter on champ potatoes. And it's great in a salad with tuna if you put in the braised tips when they're still warm.”
In Faversham, Kent, an Asparagus Weekend over the May Day Bank Holiday.
David Selves, licensee of the town's Phoenix Tavern, has made a film to promote the event, featuring an interview with local farmer Henry Bryant, and he'll also be staging an aspargus and wine matching event at the pub.