Eat for change, eat with the seasons... Try this seasonal asparagus recipe from The Bear's Plate, using asparagus straight from Chris Eaton’s Farm in Newton Poppleford.
Heat butter/oil in pan and then add the asparagus with the garlic. Sauté the asparagus for 2 minutes and then place a lid on the pan to allow the veg to steam fry.
Add lemon juice and sauté again for 2 more minutes. The asparagus will be done when it is soft but still a slight crunch.
To serve, sprinkle over zest of the lemon.
Gather family and friends for a stunning lamb lunch this season.
Paul is making the most of Charlton Orchard's wonderful, local apples.