Theme foragingre is a ‘hungry gap’ in UK veg between mid-March  and mid-May when the roots we’ve all been storing and eating all Winter are disappearing, and we are waiting for the new crops to become ready. There is a real sense of anticipation in Spring as we eagerly await them.
The first Spring crop that we sell at Reddy Lane is Wild Garlic (also called Ramsons), and it is in season March and April.

Then the rhubarb comes in May, and it is closely followed by asparagus. My favourite way to cook the asparagus is to coat it in olive oil, lemon juice, salt and pepper and then bbq it until it starts to brown slightly. It is delicious and so much tastier than that of the supermarkets.